Cheesecake with Crème Brûlée

Name: Cheesecake with Crème Brûlée
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 6
Ingredients: Digestive biscuits 8.8 oz; Butter ½ cup; Lemon peel 1; Cream cheese 2 lbs; Powdered sugar 1 ¼ cup; Fresh liquid cream 1 cup; Lemon juice 1; Whole milk 1 cup; Egg yolks 2; Sugar 4 tbsp; Vanilla bean 1; Type 00 flour or cornstarch 2 ½ tbsp; Lemon peel 1; Brown sugar to taste

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913

Calories per serving

Energy Kcal 913
Carbohydrates g 76.7
of which sugars g 51.4
Protein g 13.5
Fats g 61.3
of which saturated fat g 36.14.00
Fiber g 0.4
Cholesterol mg 270
Sodium mg 413

Difficulty: Average
Prep time: 45 min
Cook time: 5 min
Serving: 6
Cost: Average
Note plus resting times

PRESENTATION

Recipe by
Diletta Secco

Okay, so here's the deal: if you want a dessert that's both indulgent and super easy, this cheesecake with crème brûlée is, like, the perfect choice. Seriously, it's really something special. You've got the best of both worlds here—American and French desserts—in one tasty bite. The base is lemon-scented which adds this fresh zing to each mouthful. Unlike the usual graham cracker crust, this one has a citrus twist. It's super refreshing.

The filling? Oh man, it's a creamy blend of smooth cream cheese and whipped cream. So so light and airy. But you know what really makes it stand out? That crunchy, caramelized sugar layer on top. To be honest, using a torch to transform cane sugar into a sweet, crackly shell? It's like magic. Plus, it totally reminds you of classic crème brûlée. And listen, this blend of flavors and textures makes it a showstopper at any party.

The cheesecake with crème brûlée doesn’t just rely on the caramelized sugar for its wow factor. The golden, crackling crust gives a tasty snap, then you hit the moist, tender layers underneath. For those who love a good dessert fusion, the lemony base really really goes well with the sweet, creamy filling. And you know what? Torching the sugar is such a simple trick. It adds so much character, and you get a bakery-quality finish without all the hassle. Pretty simple.

Also, no gelatin or complicated steps here. It's perfect for when you want something fancy but easy. You can even throw in different flavors—like a touch of berry or more citrus—to keep things exciting. Compared to other crème brûlée cheesecake recipes, this one keeps it simple and feels extra special. The mix of tangy, fresh, and sweet elements, along with playful textures, makes it disappear fast at the table. So, if you're craving a dessert that impresses without tons of effort, give this tasty fusion a shot and enjoy the compliments! Honestly, you cannot go wrong.

INGREDIENTS

913

Calories per serving

Ingredients for a 9-inch base: Digestive biscuits 8.8 oz (250 g); Butter ½ cup (120 g); Lemon peel 1

for the filling: Cream cheese 2 lbs (500 g); Powdered sugar 1 ¼ cup (150 g); Fresh liquid cream 1 cup (250 g); Lemon juice 1

for the crème brûlée: Whole milk 1 cup (250 g); Egg yolks 2; Sugar 4 tbsp (50 g); Vanilla bean 1; Type 00 flour 2 ½ tbsp (20 g) - or cornstarch; Lemon peel 1; Brown sugar to taste

Preparation

How to prepare Cheesecake with Crème Brûlée

To prepare the cheesecake with crème brûlée, first put the cookies in a food processor 1 and blend them until you get a powder 2. Add the melted and cooled butter 3.

Also add the grated lemon zest 4 and blend until you get a smooth consistency 5. Line the bottom of a 9-inch springform pan and pour the mixture inside 6.

Level it with the back of a spoon, pressing gently 7 to form an even base 8. Transfer to the freezer for 15 minutes. In the meantime, prepare the cream. First, extract the juice from a lemon 9.

Transfer the cream cheese into a bowl 10, add the lemon juice 11, and mix with a whisk 12.

Pour the cold cream into another bowl, start beating with an electric mixer, and add the powdered sugar 13. Do not overbeat it; it should be semi-whipped 14. Fold the cream into the cheese mixture 15.

Mix with a hand whisk 16 and transfer the obtained cream into the mold with the cookie base 17. Level the surface 18 and place in the refrigerator for 2 hours.

After two hours, prepare the cream. Pour the milk into a saucepan, add the vanilla seeds and the pod 19. Also, add the lemon zest, peeling it with a knife 20. Heat the milk over low heat until it reaches a boil. Meanwhile, pour the yolks and sugar into a bowl 21.

Work them with a hand whisk and also add the flour or starch 22. Mix to incorporate it 23 until you get a homogeneous mixture. When the milk starts to boil, remove the vanilla pod and lemon zest. Pour it into the yolk mixture, stirring with the whisk 34.

Pour it back into the saucepan 25 and return to the gentle heat. Stir with a whisk until it thickens 26. Let it cool for a few minutes, then pour the cream over the cheesecake 27.

Level it with a spatula to completely cover the cheese cream 28. Place in the refrigerator for an hour 29. Then remove the cheesecake from the mold and transfer it to a plate. Sprinkle the cream with brown sugar 30.

Now, using a torch, caramelize the sugar 31 to obtain the crunchy layer 32. Serve your cheesecake immediately 33.

Storage

You can store the cheesecake in the refrigerator for 2 days.

Tip

We recommend caramelizing the sugar just before serving for a crunchier crust.

Instead of a torch, it is not possible to use the oven grill; the cheesecake might melt as it heats up.

For the translation of some texts, artificial intelligence tools may have been used.