Creme brulee cheesecake
July 11, 2016
Two of the most amazing things you can find on a plate, come together in this creme brulee cheesecake. You will not be disappointed!
- Prep: 25 mins
- Cook: 1 hr 10 mins
For the base
For the filling
for the crunchy topping
For the chocolate sauce
1Preheat the oven to 200°C
2Grease 20cm spring form cake tin
3Put the digestive biscuits in a plastic bag and crush with a rolling pin until fine.
4In a mixing bowl, combine the crushed digestives, butter, demerara sugar and ginger.
5Firmly press the biscuit mixture evenly into base of the cake tin and a couple of centimetres up the side.
6Bake for 10 minutes. Then remove, allow to cool and then place in the fridge to chill.
7In a large mixing bowl mix the cream cheese, golden caster sugar, cornflour, vanilla essence and lemon zest.
8Work in the eggs until smooth and the fold in the creme fraiche.
9Pour the mixture into the cake tin over the base. Bake for [time length=10]10 minutes[/timer].
10Reduce the oven temperature to 140°C and bake for a further 45 minutes.
11Turn the oven off and leave the cheesecake in to cool for an hour with the oven door ajar.
12Loosen the edges with a paleete knife and leave to cool completley.
Prepare the chocolate sauce
1Melt the chocolate in a bain marie.
2Gently heat the butter, double cream and caster sugar in a small saucepan.
3Remove from the heat and stire through the melted chocolate.
Bring it all together
1Take the cheesecake out of the tin and sprinkle with caster sugar. Using a kitchen blowtorch or grillcaramilse the sugar until coppery brown. Taking care not to burn the sugar.
2Serve with chocolate sauce.
tip: the creme brulee topping tastes best fresh so it recommended that you caramalise the cheesecake in portions, as you serve.