CREME BRULEE CHEESECAKE
COOKBOOK: Cooking with Mickey and Disney Chefs (lumber & Triton Restaurants)
I knew this was going to be a difficult one to make and I also knew it was going to be mouth watering! It didn’t fail me in either one of those categories!
You need time, lots of time……this cake took me a good half a day to make. Would I make it again? Absolutely! OMG it was amazing delicious!
I loved the brûlée along with the cheesecake flavours, sensational!
My cake did appear to have a crack which can be caused by change of temp once its removed from the oven and it starts to shrink. This is very difficult to avoid in a home kitchen. Decorating the cake can remove this imperfection, but I can assure you the taste was not lagging. Superb cake!
1 1/2 sweetened biscuits (graham or maria biscuits)
1/2 cup of butter, melted
1/4 cup packed brown sugar
2 1/3 cups of heavy cream
2 vanilla beans, split and seeds removed
6 large egg yolks
1/4 cup sugar
3 1/2 cream cheese
1 1/2 cup sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cups eggs (whole)
1/4 cup egg yolks
Recipe best to be made the day before
Preheat the oven to 350F / 180C
Add the biscuits and crumb in a blender. Add the brown sugar and butter, mix until well combined.
Grease a springform cake tin (25cm /10inches) or place greaseproof paper on the base (to keep the trust from sticking to the bottom)
Place half of the crust mixture at the base and spread out evenly pressing firmly to make a smooth base. Take the remaining crust mixture and build the walls of the cake. Make sure the crust covers the edges of the pan of the creme brûlée may leak.
Bake for 15mins or until golden brown
Preheat the oven to 250F / 120C
Warm the cream and vanilla seeds in a pan for approx 10-15mins, to infuse the flavours. Set aside and let it cool.
In a medium bowl with a whisk or mixer , add the egg yolk and sugar and whisk until it changes to a whitish colour. Approx 3mins.
Gradually add the creme brûlée mixture into the egg yolk mixture, add in batches and mix well between.
Pour creme brute mixture in the base of the cake.
Bake for 45mins. Allow it to cool down (the cake will fatten once it has cooled down completely)
Preheat oven to 200F / 100C
In a medium bowl with a whisk or mixer, blend cream cheese, cream, sugar, vanilla extract, egg yolks and whole eggs (add in batches). Blend well until mixture is smooth in texture.
Place cheesecake mixture over the creme brûlée. Bake in very low oven for approx 3hrs-3hrs 30mins or until set.
Allow it to stand for 15mins. Cover with glad wrap and refrigerate overnight.
Decorate with icing sugar and toffee shards