Creme Brulee Cheesecake

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Recipe by: Terra-Matris

"This is an adaptation from Adam on Chowhound and a restaurant in Tampa, FL... It is a lighter, less dense, and fluffier cheesecake with the crackle of a caramelized creme brulee topping."

Directions

Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
Preheat the oven to 300 degrees F (150 degrees C).
Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.