Crème Brûlée No Bake Cheesecake
- 1 3/4 cups graham crackers
- 6 tablespoons unsalted butter, melted
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 1/2 cups raspberries (frozen or fresh)
- 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 pint raspberries (for decoration)
- Preheat oven to 350°F.
- To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter spring form pan.
- Place in oven for 8 minutes. Once pan is cold, spread a thin film of vegetable oil on inside walls of pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. Oil and sugar application will ensure an easy removal from pan. Don’t worry about some sugar crystals that are stuck in crust. These will melt away.
- Blend soft cream cheese and sugars on lowest speed, or alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add sour cream and combine until smooth.
- Add vanilla and lemon zest.
- In a cold bowl, whip heavy cream to medium firm, but do not whip so stiff that you could pipe perfect rosettes with it. It needs to be slightly softer than that.
- Add whipped cream and mix gently into cream cheese mixture. Mix only until combined.
- Scrape into prepared pan, level surface and place in refrigerator. After 5-6 hours or overnight, the cake can be cut.
- Remove sides of pan. Sprinkle surface with a thin and even layer of granulated sugar.
- Using a blow torch (preferred), heat gun or placing cheesecake under preheated broiler, caramelize sugar until light golden.
- For raspberry sauce, if using frozen, defrost raspberries and blend to a smooth mixture. Pass through a sieve. Add sugar and use as needed. Any remaining sauce is delicious when added to sparkling water.