Creme brulee cheesecake – Copyright Coquere
Creme brulee cheesecake is a very hearty cake, which looks good on the cake table.
Creme brulee cheesecake
Creme brulee cheesecake is, as the name implies, a cake that combines the flavours of a delicious cheesecake with a distinct creme brulee flavours. Creme brulee cheesecake is a very hearty cake, which you do not eat much of. Thus, a cake for many. Plus, it is decorative, and looks good on the cake table. This is a cheesecake you bake. Which gives a slightly different texture and taste than the once you use gelatine.
You must have a creme brulee burner, or alternatively a smaller ski burner, or similar. The cake cannot be stored long after you have made the typical caramelized creme brulee top. The top will dissolve after a few hours in the refrigerator.
Ingredients
Bottom
250 g biscuits (digestive etc.)
80 g butter
2 teaspoons sugar
1 pinch of salt
Cheese filling
425 g Ricotta cheese
250 g Mascarpone cheese
200 g natural cream cheese
3 eggs
2 dl sugar
6 teaspoons vanilla sugar
Creme brulee topping
Sugar
Directions
- Run the biscuits in a food processor until fine-grained.
- Put it in a bowl and stir in the sugar.
- Melt butter and pour the melted butter over the biscuits. Mix everything well. Use a 20-23 cm cake tin. Grease the mould with oil. Cut into a perfect circle of baking paper according to the size of the mould in diameter. Put the baking paper in the bottom, and then put it in the biscuit mixture. Press the biscuit mixture evenly outwards with a glass or similar. Bake the bottom (baking no. 1).
- Take out the mould and dress it well on the outside with aluminium foil. Make sure it is tight around and goes all the way up to the edge of the mould.
- Transfer all the cheese, sugar and vanilla sugar to a food processor.
- Run everything until it becomes a smooth batter. When the batter has become smooth, you put in one egg at a time until everything is well incorporated and you have a relatively loose cheesecustard.
Baking No. 1 the bottom: 160 °C (320 °F) for 11-12 minutes.
- Take out the cake tin.
- Put it in a slightly deeper and larger form, for example one you use to have in the roast. It must be deep enough for you to fill up to half the water on the cheesecake mould.
- Now pour the cheese mixture over the baked biscuits.
- Put the cheesecake mould into the larger pan, and fill with hot water until you have approx. halfway up the cheesecake mould. I.e., Bake in a water bath, in the same way as caramel pudding and regular Creme brulee.
Baking No. 2:
- 160 °C (320 °F) for 40-45 minutes. Until the cheese is firm, but as with jelly, it should be a little wobbly.
- Switch off the oven and open the oven door partly open. Do not remove the cake, but leave it in the oven for another 15 minutes.
- Then take it out and leave it on the bench for at least 30 minutes.
- Cover it with cling film and refrigerate for at least two hours before taking it out of the cake tin.
- When you take the cake out of the cake tin, put it on a cake serving plat, before you start making the classic creme brulee top.
Creme brulee topping
- Sprinkle on a thin layer of sugar.
- Then use a Creme brulee burner, or a ski burner to caramelize the sugar. Remember to keep the flame moving all the time, and never for too long at one point. Then you can risk burning the sugar, as well as melting the cheese.
- Allow the caramelized sugar to set before serving.
Served: You can decorate with some berries or similar, but the cake looks nice without further decoration.
Allergy: Gluten and lactose. The cake can be easily made gluten-free by using gluten-free biscuits. There are no known lactose-free Ricotta and Mascarpone. On the other hand, there are regular natural cream cheeses that are lactose-free. You can replace both Ricotta and Mascarpone with those. You lose a little taste and texture, but it will still be a good cake.
What is Mascarpone, read more about it: Mascarpone
What is Ricotta, read more about it: Ricotta