Crème brûlée cheesecake

Name: Crème brûlée cheesecake
Cook time: 1 min
Total time: 1 min
Yield: 10p
Ingredients: 250 g Breton shortbread cookies; 60 g melted butter; 1 pinch of salt; 1000 g cream cheese at room temperature; 150 g caster sugar; Pulp of 1 vanilla pod; 1 tsp vanilla essence; 5 eggs; 250 ml cream 40%; 3 tbsp caster sugar

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The delicious flavors of crème brûlée and cheesecake in one cake, how crazy is that! Cookie dough, vanilla cream cheese filling, and crunchy topping...

Ingredients

What do you need?

Quantity: 10p

Base
250 g Breton shortbread cookies
60 g melted butter
1 pinch of salt

Filling
1000 g cream cheese at room temperature
150 g caster sugar
Pulp of 1 vanilla pod
1 tsp vanilla essence
5 eggs
250 ml cream 40%

Finishing
3 tbsp caster sugar

250 g Breton shortbread cookies
60 g melted butter
1 pinch of salt

1000 g cream cheese at room temperature
150 g caster sugar
Pulp of 1 vanilla pod
1 tsp vanilla essence
5 eggs
250 ml cream 40%

3 tbsp caster sugar

Preparation method

How do you make this?

Line the inside of your baking pan with a strip of parchment paper and place it on 2 sheets of aluminum foil crossed, folded upwards, tie a tight string around the bottom and press down very well, the foil should come 10 cm higher than the baking pan to make it waterproof because it needs to be cooked au bain-marie. Now place it in a flat baking dish.

Finely crush the cookies with salt and add butter, let it run briefly in the food processor and pour into your mold. Spread evenly and press down, bake for 15 minutes without water at 180°C, let cool.

Put all the ingredients for the filling in a bowl and mix until a light and smooth batter. Pour over the base, smooth it out evenly, and put it back in the oven. First, pour at least 3 cm of water into the baking dish with the cake in it. Let it bake for 1 hour at 175°C and let it cool for 2 hours in the oven.

Then let it set for at least one night in the refrigerator. Remove the cake from the baking pan and place it on a cake stand. Evenly sprinkle fine sugar over it and caramelize the top with a blowtorch. Serve immediately.

Tips

You can store the cake covered in the refrigerator for 4 days or freeze it wrapped.
Always caramelize the top just before serving, as the sugar on top needs to be melted. It is best to do this with a blowtorch and not in the oven on grill mode; it will be much more even, and you won't heat up the cake itself.
For the topping: use fine white sugar; brown sugar darkens too quickly.