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Mother’s Day treat – Crème Brûlée Cheesecake


Why not make this delicious Crème Brûlée Cheesecake for your mum on Sunday?

Combining two of our favorite desserts, this is a special dessert for Mothering Sunday!

Preparation time: 30 minutes

Cook time: 1 hr 15 minutes

Oil to grease your pan. For the biscuit base, you need 250g digestive biscuits and 125g of unsalted butter. For the cheesecake filling grab 550g of cream cheese, 150g caster sugar, ½ tbsp vanilla bean paste, 300ml double cream, and 3 large eggs and for the topping, you will require 40g of caster sugar.


For the biscuit base, preheat your oven to 170°C. Place your digestive biscuits in your food processor and blitz until you have fine crumbs, transfer to a mixing bowl.

Then, slowly add melted butter to the biscuit crumbs and stir until they hold together (you can also do this in your food processor if you prefer).

Place the biscuit mixture in your prepared springform pan, firmly press the mixture down using the back of a spoon, then place it in the oven until it is golden brown, approximately 10 – 15 minutes, then remove and set aside.
For the cheesecake fillingReduce the oven temperature to 160°C.

Creme brulee cheesecake 14 2 | Mother's Day treat - Crème Brûlée Cheesecake

In a large mixing bowl beat cream cheese and sugar, until it’s nice and smooth. Now, whisk in the vanilla bean paste (or vanilla extract), double cream until you have a smooth consistency. Then, whisk in the eggs thoroughly to combine and pour the cream cheese egg mixture on top of the biscuit base.

Now place in the oven and bake for approximately 45 – 60 minutes, until your cheesecake is firm but still has a wobble to it when you jiggle the cheesecake pan. Don’t remove your creme brûlée cheesecake but turn the oven off and leave the oven door ajar so that it cools down, and once cool, transfer to the fridge to chill overnight.

When completely chilled, remove your cheesecake from the springform pan and place it on a serving dish or cake stand.

For the topping, sprinkle the top of the cheesecake evenly with caster sugar, and then, using a kitchen blow torch, carefully caramelize the sugar topping until the top is caramelized sugar.

Serve immediately and enjoy your creme brûlée cheesecake!
For more information and expert tips then visit https://www.splashoftaste.com/creme-brulee-cheesecake/

Nutrition/ calories: 490kcal | Carbohydrates: 35g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 307mg | Potassium: 141mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1311IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

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