Recette du Cheesecake Basque Brûlé | William's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a caramel flavor with less processing.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative suitable for vegans.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it lightly with butter.

Mix graham cracker crumbs, melted butter, and salt in a bowl until combined.

Press the crumb mixture into the bottom of the prepared pan to form a crust.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

Add heavy cream, vanilla extract, and sour cream; mix until well combined.

In a separate bowl, whisk eggs lightly before adding them to the cream cheese mixture.

Blend until the mixture is smooth and free of lumps.

Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes until the edges are set but the center still jiggles slightly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Before serving, sprinkle an even layer of brown sugar over the top of the cheesecake.

Using a kitchen torch, caramelize the sugar until it forms a crispy crust, watching carefully to avoid burning.

Let the caramelized sugar cool for a few minutes before slicing the cheesecake.

Cooking Techniques

Spice Level:

Allergens