Creme Brûlée Cheesecake | Good Housekeeping UK
- 5 years ago
Spoons at the ready to crack the giant sugar top on this baked cheesecake.
Ingredients
Rapeseed oil, to grease
250g (9oz) plain digestive biscuits
125g (4oz) butter, melted
560g (1 1/4lb) cream cheese
150g (5oz) caster sugar
1/2 tbsp. vanilla paste
300 ml (10fl oz (1/2 pint)) double cream
3 large eggs, beaten
FOR THE TOPPING
40g (1 1/2oz) caster sugar
Directions
1. Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 23cm springform tin. In a food processor, blitz the biscuits until it resembles fine crumbs. Drizzle in the melted butter and pulse until it starts to come together. Tip into the lined tin and press firmly into the base using the back of a spoon. Put into the oven to bake for 10-15min until lightly golden then remove and leave to cool.
2. Turn oven down to 160°C (140°C fan) mark 3. In a large bowl, whisk together the cream cheese and sugar until there are no lumps. Whisk the vanilla and double cream into the cream cheese mixture. Finally beat in the eggs and pour into the cooled biscuit base.
3. Bake in the oven for 45min-1hr until firm but has a slight wobble. Turn off the oven and leave the door ajar to cool completely then leave in the fridge to set overnight.
4. Sprinkle the caster sugar evenly over the chilled cheesecake. Using a blow torch, gently caramelise the sugar all over. Best served immediately. You can do the topping for the cheesecake about an hour before you want to serve, any longer and the sugar topping will start to weep.
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Ingredients
Rapeseed oil, to grease
250g (9oz) plain digestive biscuits
125g (4oz) butter, melted
560g (1 1/4lb) cream cheese
150g (5oz) caster sugar
1/2 tbsp. vanilla paste
300 ml (10fl oz (1/2 pint)) double cream
3 large eggs, beaten
FOR THE TOPPING
40g (1 1/2oz) caster sugar
Directions
1. Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 23cm springform tin. In a food processor, blitz the biscuits until it resembles fine crumbs. Drizzle in the melted butter and pulse until it starts to come together. Tip into the lined tin and press firmly into the base using the back of a spoon. Put into the oven to bake for 10-15min until lightly golden then remove and leave to cool.
2. Turn oven down to 160°C (140°C fan) mark 3. In a large bowl, whisk together the cream cheese and sugar until there are no lumps. Whisk the vanilla and double cream into the cream cheese mixture. Finally beat in the eggs and pour into the cooled biscuit base.
3. Bake in the oven for 45min-1hr until firm but has a slight wobble. Turn off the oven and leave the door ajar to cool completely then leave in the fridge to set overnight.
4. Sprinkle the caster sugar evenly over the chilled cheesecake. Using a blow torch, gently caramelise the sugar all over. Best served immediately. You can do the topping for the cheesecake about an hour before you want to serve, any longer and the sugar topping will start to weep.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi