Crème brûlée cheesecake: A decadent fusion for dessert lovers
Instead of baking a regular cheesecake once again and sparking the debate about whether to add raisins, try making an exceptional cake with a caramelized crust. You'll love this combination from the first bite.
Crème brûlée cheesecake is an extraordinary fusion of two popular desserts—a classic cheesecake and a French crème brûlée. They complement each other wonderfully in this cake, offering the best of both worlds. It’s sweet, caramelized, creamy, and so delicious that it's hard to resist a second helping.
Crème brûlée cheesecake
For the base, use crumbled chocolate cookies and hazelnuts. To this, add a creamy mixture of curd cheese and mascarpone, caramelized sugar, and the sweet masterpiece is ready. You don’t need a special torch, as everything is prepared simply in the oven.
This dessert is perfect for special occasions. It also works great during the Christmas holidays, delighting guests from the first slice. It's easy to forget about the classic.
Ingredients:
Base:
- 200 g chocolate cookies,
- 140 g hazelnuts,
- 3 tablespoons butter.
Cheese Mixture:
- 500 g semi-fat curd cheese,
- 500 g mascarpone,
- 3 tablespoons vanilla pudding powder,
- 5 eggs,
- 180 ml sugar,
- 200 g white chocolate,
- 100 ml heavy cream (30%).
Crème Brûlée:
- 400 ml heavy cream (36%),
- 60 ml sugar,
- 4 egg yolks.
Additional Ingredients:
- sugar,
- raspberries.
Preparation Method:
Step 1. Crush the chocolate cookies into a fine mixture, and do the same with the hazelnuts. Transfer everything to a bowl and mix with melted butter. Line the base of the cake pan with the mixture. Remember to line the pan with parchment paper beforehand.
Step 2. Transfer the curd cheese and mascarpone into a large bowl. Blend everything while adding pudding powder, sugar, and eggs. The mixture should be uniform. Don't worry if it seems quite liquid—it will set during baking.
Step 3. Melt the white chocolate in the cream and let it cool. Add a few tablespoons of the cheese mixture and mix. Pour into the remaining cheesecake mixture and blend. Transfer everything to the cake pan with the base. Put it in an oven at 180°C (350°F) for 15 minutes. Then, reduce the temperature to 120°C (250°F) and bake for another 45 minutes.
Step 4. Prepare the crème brûlée. Pour the cream into a saucepan, add sugar and heat, stirring. Blend the egg yolks, gradually adding the milk with sugar.
Step 5. Pour the resulting mixture onto the baked cheesecake. Put it in the oven at 120°C (250°F) for 60 minutes.
Step 6. After cooling, decorate the cheesecake with fresh raspberries and mint leaves. Enjoy!
