Need to make Crème Brulee Cheesecake topping soft rather than crunchy?

Hi! I really want to make a creme brulee cheesecake for my 18th birthday, and I want it to be like the Sweet Street cheesecake, with the gelatinous top. However, all recipes have the crunchy creme brulee top, and I am unsure how to make the topping soft and gelatinous the way I want it. Here is a link to a picture of the cheesecake I want to replicate. Any help would be appreciated.
https://shop.sweetstreet.com/creme-brulee-cheese-cake-1-count/

rosewater34
  • 1433 views
  • 3 Comments

3 Comments

KLS
KLS January 17, 2022
No answer, but Happy Birthday!
 
702551
702551 January 16, 2022
You basically want to put a caramel sauce on the top of your cheesecake. When chilled, it should thicken to a slightly chewy texture.

The Smitten Kitchen caramel topping is a sauce.

Here's a more classic Stella Parks version of caramel sauce from Serious Eats:

https://www.seriouseats.com/easy-caramel-sauce-recipe

which eschews brown sugar and corn syrup. Note that in both cases heavy cream is the fat that softens the caramel.

You will probably want to practice before you assemble your final birthday cake.

Best of luck.
 
drbabs
drbabs January 16, 2022
Happy birthday! That’s really ambitious of you. I looked for recipes for both components that are fairly easy and straightforward, but you’ve taken on a big challenge. Here's my suggestion: You can trust recipes by inpatskitchen, so try this for the cheesecake base: https://food52.com/recipes/25541-gran-s-gifted-cheesecake. Chill it well, and leave it in the springform pan. Instead of the sour cream topping, make a caramel topping. Use the glaze from this recipe. https://food52.com/recipes/34816-the-smitten-kitchen-s-caramel-cake If you keep it thin, it should stay soft, but you might need to take it out of the refrigerator for a little while before serving it. Good luck! I hope this works.
 
Recommended by Food52

Popular on Food52