Catching Up in the Kitchen: Let Me Tell You About This Cheesecake
Alright, let me paint you a picture: it was a rainy Sunday (seriously, proper sideways drizzle), and I decided, as you do, that I'd finally combine my two absolute favorite treats—classic crème brûlée and New York cheesecake—into one over-the-top, kind of ridiculous, totally irresistible dessert. It all started when my cousin Chloe dared me, basically saying, "You can't possibly pull it off." Well, jokes on her! Though, to be fair, the first round I totally forgot the water bath, and let's just say that cheesecake belonged on an earthquake register. But on the bright side, I figured out what not to do so you don't have to.
If you're the sort who enjoys a little drama with dessert, this one will do it. Plus, my dog Milo licked the bowl (after I was done!) so in this house, that's a five-star review.
Why I Make This Again and Again
I make this when I really want to impress someone but don't want to show it (you know the vibe?). My family goes bananas for this—well, not literal bananas, though now I'm wondering if you could add bananas? But back on track: the reason this recipe gets repeat play is it's fancy-looking but forgiving, and if you mess up the brûlée sugar, you can just call it "artisan caramel shards." Honestly, the hardest part is waiting for it to chill. Oh, and I've finally stopped trying to use a blowtorch in a hurry; that disaster might have taken off my eyebrows.
You're Going to Need These Ingredients
- 200g digestive biscuits or graham crackers (My grandmother always insisted on McVitie’s, but really, any will do. I’ve even snuck in Biscoff cookies when I'm feeling wild.)
- 5 tablespoon unsalted butter, melted (I've even used salted before—just skip the pinch of added salt if you do.)
- 700g cream cheese, room temp (Philadelphia’s my go-to, but the store brand? Also good enough, no one’s judging.)
- 150g caster sugar (sometimes I swap in golden sugar if that’s what I’ve got)
- 3 large eggs (it absolutely works with just 2 if you're low—I've done it in a pinch)
- 1 vanilla bean, split and scraped (or 2 teaspoon vanilla paste. Extract works too but it’s... less exciting, honestly.)
- 200ml sour cream (I tried Greek yogurt once—it wasn’t horrible.)
- For the brûlée: 3 tablespoon superfine sugar. Also, more if you are like me and always over-brûlée the first go.
Optional: pinch of salt. Add berries, or heck, shaved chocolate, if you fancy.
How I Make It (And You Should Too)
- Smash or blitz those biscuits to smithereens. (I used to use a food processor, but now a bag and rolling pin are my therapy.) Mix in your melted butter; it should look like wet sand. Press this into your 8-inch springform pan. If yours is bigger or smaller, you’ll just get more or less crust.
- Bake the base at 170°C (325°F) for about 10 minutes. Don’t stress if it looks patchy; cheesecake covers all sins.
- Now beat your cream cheese with the caster sugar until it’s pretty smooth—but don't overdo it. (One time mine went weird and runny; less mixing is more.)
Then, add in eggs one at a time. Scrape down the bowl—unless you like those fun little streaks. Add in the vanilla seeds and sour cream. It should look glossy and delicious at this point. (This is usually where I sneak a tiny taste, just to check.) - Pour all that lusciousness onto the cooled crust. Now—here's where people mess up—wrap the pan in foil to protect against leaks, pop it into a larger pan, and pour in some hot water until it’s about halfway up the side. Don’t skip the water bath. Trust me; I did once, and it was, um, rustic.
- Bake 45-50 mins or until it's just set but has a gentle wobble in the middle. Don’t overbake. It keeps cooking as it cools, and no one likes cheesecake as dense as a doorstep.
- Let cool to room temp, then chill. I actually think this tastes better after a good night's rest in the fridge (but sometimes impatience wins, and that's ok too)
- Right before serving, sprinkle over a thin layer of superfine sugar and torch away. I use a kitchen blowtorch—a proper one is handy, but my mate uses her boyfriend’s barbecue lighter, I'm not kidding, and it actually works!
- If you don't have a torch, slide under a super-hot grill for a minute or two—watch it like a hawk, though. (And please don’t take calls while it’s broiling. Learned that the hard way.)
What I've Picked Up Along the Way
- Once, I used cold cream cheese. That was a sad, lumpy day.
- If your sugar doesn’t brûlée evenly the first go, just layer a bit more and have at it again. It's basically edible art.
- Add fruit before burning the sugar if you want sticky berries—though I think after is tidier.
My Attempts at Mixing Things Up
- I tried Earl Grey tea-infused cream once—wasn't my favorite, but my neighbor loved it. So, maybe it’s just me?
- I’ve also added lemon zest (a handful)—makes it fresher if you like zing.
- Salted caramel drizzle on top—delicious. Once, I put sprinkles. It looked festive, but they melted into, well, high-sugar soup.
What If You Don't Have Every Gadget?
No springform pan? Use a regular cake tin and line it with lots of parchment, leaving extra to lift it out. It's a bit less tidy, but hey, still tastes smashing. No torch? Like I said, the grill broiler will work—just keep an eye or you’ll have a bonfire situation. Once I used my friend’s soldering iron (not recommended... but needs must, as my Scottish auntie says).
How Long Does This Last? (In Theory)
Technically, covered, you could keep this in the fridge 3-4 days. But honestly, in my house, it never lasts more than a day! If you do want to freeze leftovers, wrap slices in plastic wrap, then foil—perfect for midnight snacking straight from the freezer, not that I’ve done that. Much.
The Way I Serve It (Family Issues Included)
I love it straight up, maybe with a handful of raspberries if I’m feeling fancy. My brother insists on a dollop of clotted cream—bit over the top, but it’s his way. Sometimes I make extra brûlée sugar just for him (sure, to keep the peace!). Sometimes, if it's a birthday, I pop a candle in each slice so everyone gets a wish.
Please Learn From My Mistakes
- I once rushed the chilling time, and the middle was a gooey puddle. Patience isn’t just a virtue; it's the difference between wow and whoops.
- Don't try to brûlée a warm cheesecake. The sugar just melts into a glaze, which is... not the goal.
- If you burn the sugar, you can always scrape it and try again—been there, done that!
Just a Few Qs Folks Have Asked Me
- Can I use vanilla extract instead of the beans? Yep, totally—though, beans have more oomph. Use what you’ve got (no one’s checking your spice rack!)
- Do I really need a water bath? I mean, you could get away without, but the sides will crack. If you’re fine with rustic, go for it; I usually don’t risk it anymore.
- What about making it ahead? Honestly, I think this tastes better the next day; the flavors mingle. But, it's still devine the same day if you can't wait.
- Is it tricky to brûlée the top if I don’t have a blowtorch? Funny you ask—I spent ages using my broiler. Works, just keep your head in the game and your cheesecake cold. Try these tips from Serious Eats if you’re feeling unsure.
- Where can I find a decent vanilla bean? The price at the fancy grocers! Sometimes I order from Beanilla—they ship quick and don't cost an arm and a leg.
Alright, if you've gotten this far, you probably deserve a cup of tea to go with your cheesecake. Oh, and if you drop a bit of sugar on the floor and step in it, you can call it an exfoliating treatment (don't ask why I know that). Happy baking—let me know how it turns out!
Ingredients
- 200 g digestive biscuits, crushed
- 90 g unsalted butter, melted
- 650 g cream cheese, softened
- 200 g granulated sugar
- 1 vanilla bean, seeds scraped
- 3 large eggs
- 200 ml sour cream
- 100 ml heavy cream
- 60 g superfine sugar (for brûlée topping)
Instructions
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1Preheat oven to 160°C (320°F). Prepare a 23 cm (9-inch) springform pan by lining the bottom with parchment paper.
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2Mix crushed biscuits and melted butter. Press evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
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3In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla bean seeds and beat until incorporated. Mix in eggs one at a time, then blend in sour cream and heavy cream.
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4Pour the filling over the crust. Place the pan in a roasting tray and add hot water halfway up the sides (water bath). Bake for 60 minutes, until the center is just set. Allow to cool, then refrigerate for at least 4 hours.
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5Before serving, sprinkle superfine sugar evenly over the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let stand a few minutes for the topping to harden.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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