creme brulee cheesecake
    creme brulee cheesecake
    creme brulee cheesecake

    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

    100 g melted butter

    250 g digestive biscuits

    1 tbsp demerara sugar

    1 tsp ground ginger

    1 egg yolk, beaten

    For the filling

    500 g cream cheese

    125 g golden caster sugar

    1 tbsp cornflour

    zest of half a lemon

    1tsp vanilla essence

    200 creme fraiche

    for the crunchy topping

    2 tbsp golden caster sugar

    For the chocolate sauce

    50 g dark chocolate

    25 g butter

    125 ml double cream

    1 tbsp caster sugar


    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.


    0 Reviews


    All fields are required to submit a review.