Creme Brulee Cheesecake - cooking recipe

Ingredients

Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons butter
2 tablespoons white sugar
Filling:
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
1/2 teaspoon ground nutmeg
Caramelized Topping:
2 tablespoons raw sugar

Preparation

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.