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.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
5 hrs 35 mins
total:
6 hrs 55 mins
Servings:
10
Yield:
1 9-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Caramelized Topping:

Directions

Instructions Checklist
  • Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.

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  • 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.

Cook's Note:

You can use any crust recipe that you like...I prefer the graham cracker standard the best.

Nutrition Facts

459 calories; protein 10.3g; carbohydrates 37.8g; fat 30.7g; cholesterol 157.8mg; sodium 243.4mg. Full Nutrition
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