Crème Brûlée Cheesecake

I know I wrote about my love for crème brûlée only two or so posts ago, but my love for creme brulee is almost infinite. It’s smooth, creamy, has a delightful crackling surface (which I will never get tired of) and just such an elegant dessert.

As soon as I came across this recipe, I knew I just had to make it.

Crème brûlée cheesecake is the hybrid of all things beautiful, and is definitely a match made in heaven. This cheesecake has a custard-like consistency, is rich, smooth, creamy, filled with vanilla, topped with the classic caramelised topping and is absolutely delicious. If you’d like to know how to make this, the recipe is below!

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Recipe adapted from The Food Charlatan

Ingredients

  • 1 3/4 cup of plain biscuits/cookies, crushed
  • 2 tbsp caster sugar
  • 1/4 tsp salt
  • 5 tbsp (100g) butter
  • 680g cream cheese, softened
  • 1 1/3 cup of caster sugar
  • 1 tbsp vanilla bean paste
  • 1/4 tsp salt
  • 1 1/2 cups cream
  • 10 large egg yolks
  • Caster sugar (for torching)

Method

  1. Preheat oven to 175°C or 160°C fan forced. Line the bottom of an 8-inch springform or loose bottom cake pan and spray the sides with oil to prevent sticking. Take 3 pieces of heavy duty foil (I did 5 or 6 of my weaker foil to be extra safe) and wrap the outside of the cake pan with it, making sure it covers the edges and is secure.
  2. FOR THE CRUST: Crush the biscuits in a bag with a rolling pin, or pulse with a food processor. Add the sugar, salt and butter and stir/pulse to combine. Press the mixture evenly into the bottom of the cake pan. Bake for 10 minutes, and set aside to cool.
  3. FOR THE CHEESECAKE: Lower the oven temperature to 160°C or 150°C fan forced.
  4. Beat the cream cheese on a low speed until smooth and no lumps remain. Try to incorporate as little air as you can, as too much air leads to the cheesecake flopping.
  5. Add the sugar, vanilla bean paste and salt, and beat to combine.
  6. Heat the cream in a pot on the stove until just simmering, then take it off the heat. Whilst this occurs, separate 10 eggs and keep those egg whites for something else (I may or may not post on what to do with egg whites later this week!)
  7. Beat the egg yolks until they have lightened in colour.
  8. Pour the heated cream through a sieve into a pouring measuring jug.
  9. While beating with an electric mixer, slowly incorporate the hot cream into the egg yolks. Pour it back into the pouring measuring jug through the sieve.
  10. While beating with an electric mixer, slowly incorporate the cream mixture into the cream cheese mixture in sections, ensuring the batter is lump free by scraping it down with a spatula.
  11. Pour the cheesecake mixture into the cake pan. Tap it on the kitchen counter to remove any air bubbles, and place it in a deep tray.
  12. Fill the tray with hot water from the tap so that it reaches halfway up the cheesecake. This water bath method helps the cheesecake slowly bake and keeps it moist, and it is also the method used for making creme brulee (see my post about creme brulee here!)
  13. Place in the oven and set a timer for 45 minutes at first, and continue to bake until it’s done. Mine took 1 hour. Check that it’s mostly set, and when you shake it, it jiggles slightly in the centre. Once it’s cooked, crack the oven door open slightly and let it cool slowly.
  14. Once the pan is room temperature or lukewarm to the touch, cover with cling wrap or place a baking sheet over the top and place in the fridge to cool completely for overnight, or at least 4 hours.
  15. Before serving, remove the cake from the cake pan slowly and gently. If the edges are rough, grab a palette knife, dip it in hot water, wipe it off and run it along the sides of the cake, wiping off any cake that builds up on the knife.
  16. Sprinkle a layer of sugar over the cheesecake and torch it with a blowtorch. (I have a small blowtorch and I’m pretty sure I sat there for about 30-40 minutes, just for aesthetics). If you’re not planning to take pretty photos, just caramelise the area you’re going to eat, because, sadly, the cracking topping doesn’t stay cracking once back in the fridge.

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Cracking the top was just as satisfying as you might think. Sadly, it was a challenge to get a nice clean cut of the cake, as it ended up falling apart as I think the centre of my cheesecake was a bit too custardy, so no slice photos this time. Hopefully, you’ll have better luck.

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If the crackling top didn’t sell you over, the side of the cake littered with vanilla seeds has got to work.

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I hope you enjoyed this as much as I enjoyed making (and eating) this cheesecake! If you recreate, please tag me in a photo on Twitter or Instagram (links are below as always!) or in a blog post, as I’d love to see! I hope you’re having a lovely day!

– Jess x

Twitter: @amessofjessblog

Instagram: @amessofjessblog

Pinterest: @amessofjess

Bloglovin: @amessofjess

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