Brûléed cheesecake recipe
Creamy, lightly spiced and with a crisp topping, this cheesecake will round off any autumnal dinner. The demerara sugar in the base provides extra crunch.
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Ingredients
- 100 g unsalted butter, melted, plus extra for greasing
- 250 g digestive biscuits, finely crushed
- 4 tbsp demerara sugar
- 1 tsp ground ginger
- 1 egg yolk, beaten
- 3.5 oz unsalted butter, melted, plus extra for greasing
- 8.8 oz digestive biscuits, finely crushed
- 4 tbsp demerara sugar
- 1 tsp ground ginger
- 1 egg yolk, beaten
- 3.5 oz unsalted butter, melted, plus extra for greasing
- 8.8 oz digestive biscuits, finely crushed
- 4 tbsp demerara sugar
- 1 tsp ground ginger
- 1 egg yolk, beaten
- 0.5 lemon, zest
- 2 250g tubs full fat soft cheese, room temperature
- 125 g golden caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- 3 eggs, beaten
- 200 ml full fat crème fraîche
- 0.5 lemon, zest
- 2 250g tubs full fat soft cheese, room temperature
- 4.4 oz golden caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- 3 eggs, beaten
- 7 fl oz full fat crème fraîche
- 0.5 lemon, zest
- 2 250g tubs full fat soft cheese, room temperature
- 4.4 oz golden caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- 3 eggs, beaten
- 0.8 cup full fat crème fraîche
- 2 tbsp golden caster sugar
- 2 tbsp golden caster sugar
- 2 tbsp golden caster sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 70 mins
- Serves: 12
Step-by-step
- Preheat the oven to 200°C/Gas mark 6. Grease a 20cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives, butter, demerara sugar and ginger until evenly mixed. Use a straight-sided glass to press the crumbs evenly across the base of the tin and 3cm up the sides. Bake on a flat baking sheet for 10 minutes, until golden brown. Brush the egg yolk over the biscuit shell, then bake for 3 minutes more to seal.
- Put the lemon zest, soft cheese, sugar, cornflour and vanilla in a large bowl and mix well with a spatula. Work in the eggs until smooth, then fold in the crème fraîche.
- Pour the filling over the base. Bake for 10 minutes, then turn the oven to 140°C/Gas mark 1, and bake for 45 minutes more, or until set with a gentle wobble. Leave in the turned-off oven with the door ajar for 1 hour, then loosen the edges with a palette knife and cool completely. Chill well.
- Remove the tin; dab away any moisture from the top of the cake. Scatter the sugar over the top. With a kitchen blowtorch, brûlée until the sugar turns deep coppery brown. Serve as soon as you can.
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Fudgy cheesecake brownies recipe
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