Cheesecake with Crème Brûlée Topping
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 250g |
| Butter (melted) | 120g |
| Lemon zest | 1 lemon |
| Cream cheese (softened) | 500g |
| Powdered sugar | 150g |
| Heavy cream | 250g |
| Lemon juice | 1 lemon |
| Whole milk | 250g |
| Egg yolks | 2 |
| Granulated sugar | 50g |
| Vanilla pod | 1 |
| All-purpose flour | 20g |
| Lemon zest (for infusion) | 1 lemon |
| Brown sugar (for topping) | to taste |
Instructions
To create this indulgent Cheesecake with Crème Brûlée Topping, start by preparing the base. Begin by crushing the Digestive biscuits into fine crumbs using a food processor. Add the melted butter to the crumbs, followed by the zest of one lemon. Once combined, line the base of a 22 cm springform pan with the biscuit mixture. Press the crumbs down firmly using the back of a spoon to create a solid, even layer. Place the pan in the freezer for about 15 minutes to set.
While the base chills, move on to preparing the cream cheese filling. In a bowl, combine the cream cheese with the juice of one lemon. In a separate mixing bowl, pour in the heavy cream and use an electric mixer to beat it to a semi-whipped consistency, adding in the powdered sugar. Be careful not to overwhip; the cream should be slightly firm, not stiff. Once done, gently fold the whipped cream into the cream cheese mixture using a hand whisk until smooth and evenly combined. Pour this mixture over the chilled biscuit base and smooth the surface with a spatula. Allow it to set in the fridge for a minimum of two hours.
Next, prepare the crème brûlée layer. In a saucepan, heat the whole milk over low heat, adding the seeds from the vanilla pod and the pod itself. Also, add the zest of one lemon, which will infuse a fragrant citrus note into the milk. Bring the milk to a gentle simmer, just before boiling. Meanwhile, in a separate bowl, whisk together the egg yolks and granulated sugar until well combined. Stir in the flour or cornstarch, depending on your preference, to thicken the mixture. Once the milk reaches a simmer, remove the vanilla pod and lemon zest. Gradually pour the hot milk into the egg mixture while continuously whisking to avoid curdling. Return the mixture to the saucepan and cook over low heat, whisking constantly, until it thickens to a custard-like consistency. Allow the custard to cool slightly before pouring it over the cream cheese layer.
Once the custard is spread evenly, smooth it with a spatula to cover the entire cheesecake. Return the cheesecake to the refrigerator for at least one hour to allow the custard to set and chill.
After the cheesecake has set, remove it from the springform pan and transfer it to a serving platter. Generously sprinkle the top with brown sugar, creating a nice layer for caramelization. Using a kitchen torch, carefully brûlée the sugar, allowing it to melt and form a crisp, golden-brown crust on top.
Serve your Cheesecake with Crème Brûlée Topping immediately for the perfect balance of creamy and crunchy textures!
Enjoy this decadent, smooth, and perfectly caramelized dessert, perfect for impressing guests at any gathering or simply treating yourself to something indulgent.
