Brulee Cheesecake

For my daughters birthday, I was looking for quick and easy things to make because my time was going to be spent making her perfect birthday cake. I wanted something that was no fuss to dish/eat and to be really honest I was looking for an excuse to use my blow torch that I’ve had for years but just never got around to buying gas or figuring out how to use it.

I was completely inspired by Handle The Heat’s Creme Brulee Cheesecake Bars, totally up my alley and just so incredibly easy to make. What I think is quite unique is the fact that you’re able to make this ahead of time and simply store in in an airtight container, untopped (not bruleed) until you’re ready to serve. You definitely need to brulee it just before serving for that signature brulee crack or else it just turns into a soft sweet topping πŸ™‚ and no one wants that!

Here is the recipe, adapted from Handle The Heat.

Ingredients:

Crust:

  • 150g tennis biscuits (you can be as adventurous as you want here though – digestive biscuits, etc.)
  • 85g butter, melted

Cheesecake Filling:

  • 455g cream cheese, at room temperature
  • 200g caster sugar (use Natura Sugars golden caster sugar)
  • 1/4 cup cream
  • 2 eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract/essence
  • 1/2 teaspoon vanilla bean seeds (can be purchased at Cab Foods)
  • 1/2 teaspoon salt

Brulee Topping:

  • 1/4 cup brown sugar (use the Natura Sugars soft light brown sugar)

Method:

  1. Preheat the oven to 176C. Prepare a rectangle brownie pan by lining it with foil, ensure it has an overhang so it is easy for you to remove from the pan once baked.
  2. For the base: crush the biscuits and once ready, mix in the melted butter until fully combined. Press the biscuit into the base of the pan and bake for 8 minutes until lightly golden.
  3. Reduce the oven temperature to 148C.
  4. For the filling: Using an electric mixer, beat the cream cheese until smooth, roughly 1-2minutes. Add the sugar to the cream cheese and continue beating for another 2 minutes until well combined and smooth.
  5. Start adding the remaining ingredients, starting with the cream, then the eggs, egg yolk, vanilla extract and seeds and finally the salt. Ensure that you beat until combined after each addition. Always scrape the sides to ensure you capture all the goodness.
  6. Pour the cheesecake batter into the prepared tin and bake in the oven (preheated to 148C) for approximately 35 minutes – it should have a slight jiggle so be sure not to overbake.
  7. Remove from the oven and allow to cool completely before popping into the fridge to set for at least 4 hours.
  8. Once ready to serve, remove the cheesecake from the pan using the foil overhang. Cut the cheesecake into squares using a hot knife to get the perfect slice. The finally brulee the tops by sprinkling the sugar ontop of each sqaure, coating the entire surface and then blow-torching until the sugar has fully caramelised in that signature beautiful brulee amber tone.
  9. Et voila! Ready to crack with a spoon and enjoy!

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