Description
Indulge in the rich and creamy fusion of a classic crème brûlée and a decadent cheesecake. The buttery biscuit crust perfectly complements the smooth cream cheese filling, topped with a caramelized sugar layer for a delightful crunch.
Ingredients
Units
Scale
For the crust:
- 170 g digestive biscuits
- 100 g butter, melted
For the cheesecake:
- 900 g cream cheese, softened
- 200 g caster sugar
- 160 g sour cream
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 4 large eggs, lightly beaten
For the topping:
- 50 g granulated sugar
Instructions
- Prepare the crust: Crush the digestive biscuits and mix with melted butter. Press into the base of a springform pan.
- Make the cheesecake: Beat cream cheese, sugar, sour cream, vanilla, and salt until smooth. Gradually add eggs and mix well. Pour over crust.
- Bake: Bake in a water bath at a low temperature until set. Chill overnight.
- Caramelize the topping: Sprinkle sugar on top and use a kitchen torch to caramelize.
Notes
- Ensure all ingredients are at room temperature for a smooth cheesecake texture.
- Use a water bath while baking to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg