Crème Brûlée Cheesecake by @millsandbuns

37 min

4 servings

🌾

4.5

Digestive biscuits

🧈

15 g

Butter

🥛

25 ml

Fresh cream

🥛

40 g

Condensed milk

🍦

2.5 ml

Vanilla extract

🍬

14 g

Caster sugar

🌽

3 g

Corn flour

🧀

70 g

Cream cheese

  1. Preheat

    Preheat the oven to 160°C (320°F). Place the 4-inch cake pan or cake ring inside the roasting pan for the water bath.

  2. Combine
    • digestive biscuits
    • melted butter

    Combine the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened.

  3. Press
    • digestive biscuits
    • melted butter

    Press the biscuit mixture firmly into the base of the 4-inch cake pan or cake ring to form an even crust.

  4. Whisk
    • fresh cream
    • sweetened condensed milk
    • vanilla extract

    Whisk together the fresh cream, sweetened condensed milk, vanilla extract, caster sugar, and corn flour until smooth.

  5. Whisk
    • cream cheese
    • Fresh cream

    Whisk the cream cheese into the cream mixture until the cheesecake batter is completely smooth and lump-free.

  6. Pour
    • cream cheese
    • fresh cream
    • sweetened condensed milk

    Pour the cheesecake batter over the biscuit base. Smooth the surface with the spatula.

  7. Pour

    Pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake the cheesecake for 15 to 18 minutes.

  8. Cool

    Remove the cheesecake from the water bath. Let it cool completely before carefully demoulding.

  9. Sprinkle
    • caster sugar for brûlée topping

    Sprinkle the caster sugar for brûlée topping in a thin, even layer over the cooled cheesecake. Torch the sugar until it melts and turns deep golden caramel.

Crème Brûlée Cheesecake by @millsandbuns

37 min

4 servings

🌾

4.5

Digestive biscuits

🧈

15 g

Butter

🥛

25 ml

Fresh cream

🥛

40 g

Condensed milk

🍦

2.5 ml

Vanilla extract

🍬

14 g

Caster sugar

🌽

3 g

Corn flour

🧀

70 g

Cream cheese

Preparation Steps

  1. Step 1/9

    Preheat the oven to 160°C (320°F). Place the 4-inch cake pan or cake ring inside the roasting pan for the water bath.

    🍰4-inch cake pan or cake ring
    🍳roasting pan

  2. Step 2/9

    Combine the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened.

    🌾digestive biscuits
    🧈melted butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/9

    Press the biscuit mixture firmly into the base of the 4-inch cake pan or cake ring to form an even crust.

    🌾digestive biscuits
    🧈melted butter
    🍰4-inch cake pan or cake ring
    🥄spatula

  4. Step 4/9

    Whisk together the fresh cream, sweetened condensed milk, vanilla extract, caster sugar, and corn flour until smooth.

    🥛fresh cream
    🥛sweetened condensed milk
    🍦vanilla extract
    🍬caster sugar
    🌽corn flour
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Whisk the cream cheese into the cream mixture until the cheesecake batter is completely smooth and lump-free.

    🧀cream cheese
    🥣mixing bowl
    🥄whisk

  6. Step 6/9

    Pour the cheesecake batter over the biscuit base. Smooth the surface with the spatula.

    🧀cream cheese
    🥛fresh cream
    🥛sweetened condensed milk
    🍦vanilla extract
    🍬caster sugar
    🌽corn flour
    🍰4-inch cake pan or cake ring
    🥄spatula

  7. Step 7/9

    Pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake the cheesecake for 15 to 18 minutes.

    🍳roasting pan
    🍰4-inch cake pan or cake ring

  8. Step 8/9

    Remove the cheesecake from the water bath. Let it cool completely before carefully demoulding.

    🍳roasting pan
    🍰4-inch cake pan or cake ring

  9. Step 9/9

    Sprinkle the caster sugar for brûlée topping in a thin, even layer over the cooled cheesecake. Torch the sugar until it melts and turns deep golden caramel.

    caster sugar for brûlée topping
    🔥kitchen torch

Composition

Ingredients

Types

Grains, Biscuits, Dairy, Flavoring, Sweetener, Thickener, Cheese

Ingredients

Digestive biscuits, Butter, Fresh cream, Condensed milk, Vanilla extract, Caster sugar, Corn flour, Cream cheese

Notes

Digestive biscuits (crushed, 4-5 biscuits), Butter (melted), Caster sugar (for the filling, thin layer, for brûlée topping)

Allergens

Gluten, Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

563 kcal

Macro nutrients

Protein: 10.2g, Carbohydrates: 53.8g, Sugars: 43.1g, Fat: 34.7g, Saturated fat: 21.5g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 181mg, Sodium: 347mg, Potassium: 246mg, Iron: 1.1mg

Vitamins

Vitamin A: 333µg, Vitamin D: 1.4µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

17 minutes

Overall

37 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

4-inch cake pan or cake ring, mixing bowl, whisk, spatula, measuring spoons, weighing scale, roasting pan, kitchen torch

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Date night, Celebration, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French, American, British

Geographic

to inform

Various

Aspect

Texture

Creamy, Silky, Smooth, Crunchy, Crackly, Velvety

Flavors

Sweet, Vanilla, Caramelized, Buttery, Tangy, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave dairy-based cheesecake out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C (40°F),For best texture, caramelize the sugar topping immediately before serving), freezer : 1 month (Freeze without the caramelized sugar topping,Wrap tightly and place in an airtight container,Thaw overnight in the refrigerator before brûléeing)