Crème Brûlée Burnt Basque Style Cheesecake
Party Season Dessert
This recipe was written in paid partnership with Taylor & Colledge.
By now, you’ve probably noticed I love a burnt basque cheesecake. I’ve done salted caramel, matcha, and now I’m taking it up a notch with a Crème Brûlée Basque Cheesecake. Think rich, creamy cheesecake with that signature burnt top, but finished with a crackly caramelised sugar crust. It’s definitely bold and a great dessert to serve at any festive gatherings. The great thing about this cheesecake is you can make it a day ahead, then all that’s left to do on the day is slice is up and brûlée.
Crème brûlée has been my thing for as long as I can remember. Back when I was little, Sunday lunch was always followed by dessert, and I’d order brûlée every time. It stuck with me, and now I sneak a brûlée twist into my desserts whenever I get the chance.
RECIPE BELOW…
Serves 8
Ingredients
For the Crème Anglaise (custard base)
2 egg yolks
45g caster sugar
125g double cream
125g whole milk
2 tsp Taylor and Colledge vanilla bean paste
For the Cheesecake Base
530g cream cheese
15g plain flour
150g caster sugar
4 medium eggs
To Serve
Extra caster sugar to brûlée
Method
Preheat your oven to 200°C (400°F). Line a 23cm (9-inch) removable base cake tin (high-sided) with greaseproof baking paper, ensuring the paper extends above the edges of the tin to prevent overflow during baking.
In a heatproof bowl, whisk together the egg yolks and caster sugar until smooth and pale.
In a saucepan, combine the double cream, whole milk, and vanilla paste. Heat over medium heat until the mixture is just about to boil (small bubbles should form around the edges), but avoid letting it boil.
Once hot, gradually pour the cream and milk mixture into the egg yolk and sugar mixture while continuously whisking to temper the eggs.
Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. Continue cooking until the custard thickens slightly and can coat the back of the spoon (it should be thick enough to leave a line when you run your finger through it).
Once thickened, remove from the heat.
Let the crème anglaise cool completely while you prepare the cheesecake base.
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer or by hand with a whisk.
Add the caster sugar and plain flour, and mix until smooth and fully combined.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is mixed together.
Once smooth, gently fold in the cooled crème anglaise.
Pour the cheesecake mixture into the prepared pan. The mixture will be runny, but it will set during baking.
Bake in the preheated oven for 30–35 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. The top should be deeply browned and almost burnt.
Let the cheesecake cool at room temperature for at least 2 hours, then transfer to the fridge to chill for at least 4 hours (or overnight for best results).
Once fully chilled, carefully remove the cheesecake from the springform pan.
Slice the cheesecake into 8 slices.
Dip one edge of each slice into caster sugar as you’re ready to serve. Using a kitchen blowtorch, brûlée the sugar by holding the flame just above the sugar until it melts and caramelises, turning into a golden layer of crispy caramel. Move the flame around evenly to avoid burning any one spot.
Allow the caramelised sugar to set for a few minutes before serving.