Crème Brûlée Cheesecake
A luxurious twist on the classic dessert, combining creamy cheesecake with an iconic caramelized sugar topping, making it perfect for impressing guests at dinner parties or enjoying as a special treat at home.
Ingredients
Crust
- 170 g digestive biscuits These will form a deliciously crumbly base, adding a delightful crunch.
- 100 g butter (melted) The warm butter binds the biscuit crumbs together.
Cheesecake Filling
- 900 g cream cheese (softened to room temperature) This is the star ingredient, providing a smooth texture.
- 200 g caster sugar Sweetening the cheesecake filling.
- 160 g sour cream Adds a tangy richness.
- 1.5 teaspoons vanilla extract Enhances the dessert's warmth and depth.
- 1 pinch salt Brings out sweetness and balances flavors.
- 4 large eggs (room temperature and lightly beaten) Helps to bind ingredients together.
Caramel Topping
- 50 g granulated sugar Used for the caramelized topping.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the digestive biscuits with melted butter. Stir until the crumbs are fully coated.
- Press the biscuit mixture into the base of a 9-inch springform pan using the back of a measuring cup.
- Bake the crust for about 10 minutes until firm and slightly golden. Allow it to cool completely.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Gradually add caster sugar, blending until fully incorporated and fluffy.
- Mix in sour cream, vanilla extract, and a pinch of salt.
- Add eggs, one by one, gently mixing after each addition.
- Pour the cheese mixture over the cooled biscuit crust, smoothing the top with a spatula.
Baking
- Bake the cheesecake in a water bath for about 1 hour, or until the center is set with a slight jiggle.
- Allow the cheesecake to cool at room temperature before refrigerating for at least four hours, preferably overnight.
Caramelizing
- Once fully chilled, sprinkle an even layer of granulated sugar over the surface.
- Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns a deep caramel color.
- Let the caramelized sugar cool until it hardens before slicing.
Notes
For best results, ensure cream cheese is at room temperature before mixing. Use a water bath to maintain moisture and prevent cracking. Patience is key when caramelizing sugar.