Crème Brûlée Cheesecake
A delightful fusion of cheesecake and crème brûlée, featuring a creamy filling and a perfectly caramelized sugar crust, perfect for any occasion.
Ingredients
For the crust
- 170 g digestive biscuits, crushed For a buttery base that offers a hint of sweetness.
- 100 g butter, melted To bind the biscuit crumbs together.
For the filling
- 900 g cream cheese, softened For a smooth, creamy filling that melts in your mouth.
- 200 g caster sugar To add sweetness throughout the cheesecake.
- 160 g sour cream Provides a tangy richness.
- 1.5 teaspoons vanilla extract Infuses the mixture with aromatic notes.
- a pinch of salt Enhances overall flavors.
- 4 large eggs, lightly beaten Contributes to a light, airy texture.
- 50 g granulated sugar For caramelizing the top into a crispy layer.
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Prepare your workspace and gather your ingredients.
- In a mixing bowl, combine digestive biscuits with melted butter until it resembles wet sand.
- Press the biscuit mixture into a 9-inch springform pan to form the crust and bake for 10 minutes. Let it cool.
Making the Filling
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the caster sugar, followed by the sour cream, vanilla extract, and salt, mixing until free of lumps.
- Add the eggs one at a time, mixing gently after each addition.
- Pour the mixture over the cooled crust and smooth the top with a spatula.
Baking
- Bake the cheesecake in a water bath for about 1 hour, or until the center is set but still slightly jiggly.
- Once cooled, sprinkle granulated sugar on top and caramelize it with a kitchen torch.
- Let the cheesecake cool again before slicing.
Notes
Use a kitchen torch for perfect caramelization. Ensure ingredients are at room temperature for best results. Avoid overmixing the eggs.