This mashup of creme brulee and cheesecake is divine.
Makes 9 generous squares
Prep Time: 15 minutes
Cook Time: 45 minutes + several hours cooling time
Ingredients
135g of digestive or milk biscuits, crushed into crumbs
72g unsalted butter, melted
450g cream cheese
1 cup granulated sugar + 1/4 cup for the topping
1/4 cup double cream
2 large eggs
1 large egg yolk
2 tsp vanilla bean paste
1/2 tsp fine sea salt
Method
Pre-heat the oven to 180°C. Line an square baking tin with foil, leaving a decent-sized overhang.
Once you have ground the biscuits into crumbs, add the butter and mix thoroughly until the crumbs all look damp. Press this mixture into the bottom of the baking tin. Bake for 10 minutes.
Set aside and reduce the oven temperature to 150°C.
Use a mixer to beat the cream cheese until it is smooth and silky. Add the sugar and continue beating until smooth.
Add the cream then the eggs, egg yolk, vanilla paste and salt, beating a little between each.
Pour the mixture over the crumb base in the baking tin. Bake for around 35 minutes until the cheesecake is set but still jiggles slightly in the centre.
Remove from the oven and put the entire tin on a rack to cool. Once down to room temperature, cover with cling film and put the tin in the fridge to chill for at least a few hours.
When you're ready, use the foil overhang to remove the cheesecake from the tin. Sit on a flat baking tray and gently cut into squares.
Sprinkle the top of each square with the extra sugar and use a brulee torch to heat the sugar until it melts and starts to colour. Be careful - the sugar turns black quickly.
Consume and enjoy.
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