Crème brulée cheesecake with strawberries

desserts Baking sweet guests
Total: 8 hr 25 min. | Active: 40 min.
vegetarian

This recipe combines two fabulous dessert classics. Before serving, the cheesecake is topped with a crunchy sugar crust, just like crème brulée. The sugar layer crackles with every bite, providing a wonderful contrast to the creamy texture of the cheesecake.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 12 pieces

Base
200 g biscuits (e.g. digestive-type biscuits)
100 g butter, melted, left to cool
¼ tsp salt
Filling
900 g double cream cheese (e.g. Filona)
200 g sugar
2 tsp vanilla paste
¼ tsp salt
2 tbsp Maizena cornflour
3  eggs
200 g crème fraîche
1  organic lemon, use a little grated zest
To caramelize
2 tbsp sugar
300 g strawberries, cut in half or into quarters

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the butter and salt, mix, spread over the base of the prepared cake tin. Press down well with the back of a spoon or the base of a glass, chill.

Filling

Place the cream cheese with all the other ingredients up to and including the lemon zest in a bowl, mix using the whisk attachment on a mixer. Spread the mixture over the biscuit base.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Reduce the heat to 160 °C.

To finish baking

Bake for a further 30 mins. Turn the oven off and allow the cake to dry a little with the oven door slightly ajar for approx. 30 mins. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool. Cover the cheesecake and chill for approx. 6 hrs.

To caramelize

Just before serving, sprinkle sugar on top of the crème and caramelize carefully with a blowtorch. Top with the strawberries.

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