Description
This Crème Brûlée Cheesecake fuses the creamy texture of classic cheesecake with the caramelized sugar crunch of crème brûlée for an irresistible dessert.
Ingredients
- For the Crust: Digestive biscuits (170g), melted unsalted butter (100g)
- For the Filling: Full-fat cream cheese (900g), caster sugar (200g), sour cream (160g), vanilla extract (1½ tsp), pinch of salt, large eggs (4)
- For the Topping: Granulated sugar (50g)
Instructions
- Preheat oven to 160°C. Prepare crust by mixing crushed digestive biscuits with melted butter and pressing into a springform pan.
- Beat cream cheese, sugar, sour cream, vanilla, and salt until smooth. Add eggs one at a time. Pour filling over crust.
- Bake for 50–60 minutes, cool at room temperature, then refrigerate for 4 hours or overnight.
- Sprinkle sugar over the chilled cheesecake and caramelize with a blowtorch. Serve and enjoy!
Notes
- Room temperature ingredients ensure a smooth filling.
- Prevent cracks by loosening edges with a knife after baking.
- Store in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion