🍮 Crème brûlée cheesecake
Ingredients
- 180 g graham crackers or plain biscuits, crushed
- 90 g melted butter
- 1 tbsp milk if needed
- 900 g cream cheese, softened
- 200 g sugar
- 172 g sour cream, room temperature
- 2 tsp vanilla bean paste
- 4 large eggs, room temperature
- 50 g sugar for the topping
Method
- Preheat the oven to 160 °C (325 °F). Crush the biscuits to fine crumbs and mix with the melted butter to wet sand. Add the milk if it will not hold when pressed.
- Press firmly into the base of a 23 cm springform tin and bake 7 to 8 min, then let cool a little.
- Beat the cream cheese and sugar 2 min, until perfectly smooth. Add the sour cream and vanilla and mix, scraping the bowl.
- Add the eggs ONE AT A TIME on low speed, just until each disappears. Overbeating here is what cracks the cake in the oven.
- Wrap the outside of the tin in 2 to 3 layers of heavy foil, then set it in a large roasting pan.
- Pour the batter over the crust, smooth it, put it in the oven, then pour hot water into the roasting pan to halfway up the tin.
- Bake 50 to 60 min: the edges should be set and the centre still wobbly.
- Turn the oven off, crack the door open and let the cake cool inside for 1 hour. Take it out for another hour at room temperature, then chill at least 4 hours, overnight for preference.
- Once properly cold, unmould and dust the top with a thin, even layer of sugar.
- Caramelise with a blowtorch, moving slowly in circles without lingering, to a deep amber.
- Let the caramel harden 1 to 2 minutes before slicing.
Adapted from The Cooking Foodie (YouTube)
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