Description
A delightful mix of crème brûlée and cheesecake, featuring a rich and creamy filling with a crunchy caramelized sugar topping.
Ingredients
- 170 g digestive biscuits
- 100 g butter, melted
- 900 g cream cheese, softened
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, lightly beaten
- 50 g granulated sugar
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits in a bowl until fine crumbs.
- Combine biscuit crumbs with melted butter and mix well.
- Press the crumb mixture into the bottom of a springform pan to create an even layer.
- Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add caster sugar, sour cream, vanilla extract, and salt. Mix until well combined.
- Slowly add the eggs, one at a time, mixing gently after each addition.
- Pour the cheesecake mixture over the cooled crust.
- Bake for 50-60 minutes or until the center is slightly set but still jiggly.
- Turn off the oven and leave the cheesecake inside for an hour to cool slowly.
- Chill in the refrigerator for at least 4 hours or overnight.
- Once chilled, sprinkle the granulated sugar evenly over the top.
- Caramelize the sugar with a kitchen torch or under a broiler for 1-2 minutes.
Notes
Store leftovers in the refrigerator for up to 5 days, ideally without the caramelized topping until serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French