This is an adaption of Adam from Chowhound and a Tampa, Florida restaurant. It has a caramelized creme brulee topping and is a lighter, fluffier cheesecake with less density.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 hrs 35 mins |
| Total Time: | 6 hrs 55 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ½ cups graham cracker crumbs
- 2 tablespoons butter
- 2 tablespoons white sugar
- 1 (8 ounce) package cream cheese, drained and softened to room temperature
- 1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
- 1 cup white sugar
- 5 eggs at room temperature, separated
- 1 cup ricotta cheese, drained and softened to room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons raw sugar
Instructions
- 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.
- You can use any crust recipe that you like…I prefer the graham cracker standard the best.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 17 g |
| Sodium | 243 mg |
| Sugars | 29 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |