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/
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3 Comments
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.