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To Bake: Pour the cheesecake mixture over the pre-baked crust. Bake for about 50-60 minutes. The center should be slightly jiggly, but the edges should be set.
To Cool: Turn off the oven and leave the door ajar. Let the cheesecake cool in the oven for about 1 hour to prevent cracking. Then, let it cool completely to room temperature before placing it in the refrigerator for at least 4 hours, ideally overnight.
3. To Make the Crème Brûlée Layer:
To Mix the Ingredients: In a saucepan, heat the double cream with the sugar over medium heat until the sugar has dissolved. Remove from the heat.
To Beat the Yolks: In a bowl, beat the egg yolks with the vanilla extract and a pinch of salt.
To Temper: Slowly pour the hot cream over the egg yolks, whisking constantly to prevent the eggs from cooking.
Straining the mixture: Strain the mixture through a sieve to remove any coagulation.
Topping: Once the cheesecake is completely cooled, carefully pour the crème brûlée mixture over the top of the cheesecake.
4. Final Chilling:
Let the cheesecake sit in the refrigerator for at least 2 hours to allow the crème brûlée layer to set.
5. Caramelizing:
Preparation: Sprinkle a thin layer of sugar over the top of the crème brûlée layer. Use a kitchen blowtorch to caramelize the sugar until it turns golden and crispy. If you don’t have a blowtorch, you can place the cheesecake under the broiler for a few minutes, watching carefully to avoid burning the cream.
6. Serving:
Let the cheesecake sit for a few minutes before cutting so that the crème brûlée layer is slightly warm and crispy.
Serve slices with fresh fruit or caramel sauce for an added touch.
Notes
Tips for success: To prevent your cheesecake from cracking, you can place a tray of water in the oven while it bakes to create moisture.
Variations: You can add orange or lemon zest to the cheesecake mixture for a citrusy touch.
Enjoy this beautiful creation! If you need any further clarification or serving tips, please don’t hesitate to ask!
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