Crème brûlée cheesecake: A holiday dessert sensation
Instead of baking a regular cheesecake once again and stirring up the debate on whether to add raisins or not, opt for an exceptional cake with a caramelised crust. You'll love this combination from the first bite.
Crème brûlée cheesecake is an extraordinary fusion of two popular desserts—a classic cheesecake and a French crème brûlée. These two desserts complement each other wonderfully in this cake, offering the best of both worlds. It’s sweet, caramelised, creamy,, and so delicious that it's hard to resist a second helping.
Crème brûlée cheesecake
For the base, crumbled chocolate biscuits and hazelnuts are used. Add a creamy mixture of curd cheese, mascarpone, and caramelised sugar to this, and the sweet masterpiece is ready. You don’t need a special torch; everything is prepared simply in the oven.
This dessert is perfect for special occasions and works great during the Christmas holidays. It delights guests from the first slice, and it's easy to forget about the classic.
Ingredients:
Base:
- 200g chocolate biscuits,
- 140g hazelnuts,
- 45g butter.
Cheese Mixture:
- 500g semi-fat curd cheese,
- 500g mascarpone,
- 3 tablespoons vanilla pudding powder,
- 5 eggs,
- 150g sugar,
- 200g white chocolate,
- 100ml double cream (30%).
Crème Brûlée:
- 400ml double cream (36%),
- 50g sugar,
- 4 egg yolks.
Additional Ingredients:
- sugar,
- raspberries.
Preparation Method:
Step 1. Crush the chocolate biscuits and hazelnuts into a fine mixture. Transfer everything to a bowl and mix with melted butter. Spread the mixture on the base of the cake tin, remembering to line the tin with parchment paper beforehand.
Step 2. Transfer the curd cheese and mascarpone to a large bowl. Blend everything while adding pudding powder, sugar, and eggs. The mixture should be uniform. Don't worry if it seems quite liquid—it will set during baking.
Step 3. Melt the white chocolate in the cream and let it cool. Add a few tablespoons of the cheese mixture and mix. Pour the remaining cheesecake mixture into the tin with the base and blend. Transfer everything to the cake tin with the base. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Then, reduce the temperature to 120°C (250°F) and bake for another 45 minutes.
Step 4. Prepare the crème brûlée. Pour the cream into a saucepan, add sugar and heat everything, stirring. Blend the egg yolks, gradually adding the milk with sugar.
Step 5. Pour the resulting mixture onto the baked cheesecake. Put it in the oven at 120°C (250°F) for 60 minutes.
Step 6. After cooling, decorate the cheesecake with fresh raspberries and mint leaves. Enjoy!