Creme brulee cheesecake

Updated at: Sun, 10 Mar 2024 18:53:59 GMT

Step 1

Start by crushing the biscuits into a powder, then add the melted butter and mix everything together.

Step 2

Butter and line a springform pan with parchment paper on the sides, I used a 16cm one. Wrap it entirely in aluminum foil to protect the cheesecake during baking.

Step 3

Distribute the biscuit mixture at the bottom of the pan and a little on the sides. Reserve in the refrigerator.

Step 4

Mix the eggs with the sugar, liquid cream, lemon juice, zest, and vanilla powder.

Step 5

Then add the Philadelphia cream cheese, cornstarch, and sour cream, and mix again to incorporate everything but without whipping too long.

Step 6

Pour the mixture into the pan.

Step 7

Bake in a water bath for 30 minutes at 180°C (356°F) and then 40 minutes at 160°C (320°F).

Step 8

Turn off the oven and leave the cheesecake inside for 1 hour.

Step 9

Remove and let the cheesecake cool completely.

Step 10

Reserve in the refrigerator overnight, or for a minimum of 2-3 hours if you’re in a hurry.

Step 11

Before serving, sprinkle some sugar on top and caramelize it with a torch. You can decorate it with some berries, and it’s ready. Enjoy!

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