Creme Brule Cheesecake

This Crème Brûlée Cheesecake combines the smooth, creamy texture of cheesecake with the caramelized sugar crust of classic crème brûlée. This dessert has a rich custard-like flavor with a delightful contrast between the creamy filling and the crunchy topping.

Prep time 25 mins, plus chilling time

Serves 10

Equipment;

Tala Performance 18cm Springform Cake Tin 

Tala Dusty Pink Stonware Mixing Bowl

Tala Silicone Spatula 

Tala Cooks's Blowtorch

Ingredients:

Base

175g lotus biscuits

80g unsalted butter, melted

Filling

500g soft cream cheese

250g mascarpone cheese

65g caster sugar

65g soft light brown sugar

1&½  teaspoon vanilla extract

6g gelatine powder

To finish

4 tbsp caster sugar

Raspberries and blueberries, to decorate (optional)

Method:

1. Reduce the biscuits to crumbs then fold in the melted butter.
2. Press the biscuits mixture into the base of an 18cm round cake tin. Transfer to the fridge for 30 mins.
3. Dissolve the gelatine powder following the manufacturer instructions on the package.
4. Put the remaining ingredients and the dissolved gelatin in a large mixing bowl and whisk with an electric hand mixer until well combined.
5. Spoon the mixture onto the biscuit base.
6. Smooth the top with the help of a spatula.
7. Transfer to the fridge to set for at least 4 hours.
8. Sprinkle the caster sugar all over the cheesecake and caramelised it with a blowtorch.
9. Gently remove the cheesecake from the tin and decorate to your liking.
10. Serve and enjoy!