Crème Brûlée Baked Cheese Cake

Method

• 1)

  For an 9” springform tin
  Preheat oven to 90C

• 2)

  Start with the base. Mix the butter and crushed biscuits well, then create an even layer into the tin.

• 3)

  Chill in the fridge for 20min.

• 4)

  In a large glass or metallic bowl, whip the cream cheese with the whisk attachement until it starts to smoothen.

• 5)

  Gradually add the sugar and keep beating until completely smooth and lump free.

• 6)

  Add the vanilla then the eggs and keep beating on medium until creamy.

• 7)

  Now with a rubber spatula, mix in the cream without whipping, rather gently folding.

• 8)

  Transfer to the tin lined with the crust.

• 9)

  Smoothen the top with a small spatula or the back of a metal spoon.

• 10)

  Cover the bottom of the tin in thick, big aluminium foil and place in a large roasting tin.

• 11)

  Carefully fill with boiling water to come up almost to the middle of the tin.

• 12)

  Place in the oven at 90C for 1h45min.

• 13)

  It will remain light in co, and might giggle or look underbaked: it’s ok!

• 14)

  It will bake a little further while cooling.

• 15)

  Remove from the oven, keep in the water bath for a few minutes before cooling on a rack.

• 16)

  Keep refrigerated until ready to serve, up tp 24hrs.

• 17)

  To make the crème brûlee topping, create a caramel by melting about 1/4 cup of caster sugar until a nice deep amber color. This caramel is extremely hot.

• 18)

  Add 1 tbsp of butter, swirl to melt and then transfer to a silicone mat and create a very thin layer.

• 19)

  When cooled, transfer to a food processor and pulse into a fine crumb.

• 20)

  When ready to serve, sprinkle a thin layer on top of the cheesecake, then place for 2-3 minutes under the broiler until melted and shiny.

• 21)

  Wait until it has cooled completely.

• 22)

  Use a small sharp pairing knife or a metallic spatula dipped in hot water to gently run it around the edge and detach it as smoothly as possible from the tin.

• 23)

  Serve within 30min.