Baked Crème Brûlée Cheesecake

Serves The Golden Girls or 12-16

Hands-on Time 30 minutes

Cooking Time 10 minutes

Baking Time 3 hours 25 minutes

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Ingredients

• 5 medium eggs

• 2 medium egg yolks

• 30g light brown sugar

• 250g plus 3½ tbsp caster sugar

• Fine salt

• 90g cornflour

• 400ml full-fat milk

• 170ml single cream

• 1 tbsp plus 1 tsp vanilla extract (or seeds from 1½ vanilla pods)

• 130g unsalted butter (softened)

• 200g digestives

• 600g cream cheese (room temperature)

• 200ml sour cream

Equipment

• 1 large bowl

• Hand whisk (silicone if possible)

• Large saucepan

• Spatula

• Clingfilm

• Food processor

• Microwaveable bowl

• Microwave

• 20cm springform tin

• Electric whisk

• Extra-wide tin foil

• Pastry brush

• Large deep-sided roasting tin

• 1 kettle of water

• Blowtorch

Method

1. Make the Custard

• Whisk 2 whole eggs, 2 egg yolks, light brown sugar, 100g of caster sugar, and a pinch of salt in a large bowl until light and foamy.

• Add 50g of cornflour and whisk until thick.

• In a saucepan, heat the milk, cream, 1 tbsp of vanilla extract, and 20g of butter until the butter melts and the mixture gently bubbles.

• Slowly pour the hot milk mixture into the egg mixture while whisking continuously.

• Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick and custard-like. Transfer to a bowl, cover with clingfilm, and let cool.

2. Prepare the Base

• Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

• Blitz the digestives, 1 tbsp of caster sugar, and a pinch of salt in a food processor until fine.

• Melt 90g of butter in the microwave and pour into the food processor while running. Mix until it resembles wet sand.

• Press the mixture into the base of a springform tin and bake for 10 minutes. Reduce the oven temperature to 160°C/140°C (fan)/325°F/Gas Mark 3.

3. Make the Cheesecake Filling

• Whisk the cream cheese and 20g of butter in a large bowl until light and fluffy.

• Add a pinch of salt, 150g of caster sugar, and 40g of cornflour. Beat until combined.

• Add the remaining 3 whole eggs, 1 tsp of vanilla extract, and sour cream. Whisk until smooth.

• Fold in half of the custard and mix until fully incorporated.

4. Assemble and Bake

• Brush the sides of the tin with melted butter.

• Dollop the remaining custard onto the base and shape into a dome. Pour the cheesecake mixture over the top.

• Tap the tin to remove air bubbles. Wrap the tin in foil to waterproof it.

• Place the tin in a roasting tin and pour boiling water into the roasting tin to create a water bath.

• Bake for 75 minutes, then turn off the oven and let the cheesecake sit inside for 2 hours.

5. Caramelise the Topping

• Chill the cheesecake in the fridge until ready to serve.

• Sprinkle 2½ tbsp of caster sugar over the top. Use a blowtorch or grill to caramelise the sugar until golden. Let it cool and harden.

Enjoy!