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–+ servings

Vanilla Creme Brûlée Cheesecake

Mark Dexter
A rich, creamy baked cheesecake with a biscuit base and a crisp caramelised sugar topping. Classic crème brûlée meets cheesecake—simple, balanced, done properly.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 7 hours 45 minutes

Equipment

  • 1 Spring form cake tin
  • 1 1 Food processor
  • 1 deep roasting tray
  • 1 spatula
  • 1 Silver foil/Aluminium foil
  • 1 baking paper
  • 1 metal spoon
  • 1 Blow torch
  • 1 small pot

Ingredients
  

Base

  • 250 grams Digestive Biscuits (or Graham Crackers)
  • 40 grams melted butter
  • 40 grams Caster Sugar
  • 2 grams Crystal Salt

Cheesecake

  • 500 grams  Cream Cheese room temperature
  • 500 grams Mascarpone cheese
  • 400 ml thick/double cream
  • 300 grams Caster Sugar
  • 2 each large eggs
  • 2 each egg yolks
  • 2 each Vanilla pods seeds scraped from pod
  • 50 grams Custard powder

Finish

  • 100 gram sugar

Instructions
 

1. Prepare the Tin

  • Preheat oven to 180°C
    Line and wrap springform tin with baking paper and foil
    👉 Water bath = protection

2. Make the Base

  • Crush biscuits
    Mix with melted butter, sugar, and salt
    Press into tin
    Bake 8–10 mins
    Cool

3. Make the Filling

  • Blend cream cheese until smooth
    Add sugar and vanilla
    Add eggs + yolks
    Add mascarpone and cream
    Mix until smooth
    👉 Don’t overmix—keep it gentle

4. Assemble

  • Pour filling over base
    Smooth top
    Tap lightly to remove air bubbles

5. Bake (Water Bath)

  • Place tin in roasting tray
    Add hot water halfway up sides
    Bake:160°C for 50 mins
    then 150°C for 30 mins

6. Cool Properly (CRUCIAL)

  • Turn oven off
    Leave door slightly open
    Cool for 30 mins
    Chill 6 hours or overnight
    👉 This prevents cracking

7. Brûlée Top

  • Sprinkle caster sugar
    Blowtorch until caramelised

    • ⚡ kook's TIPS

    👉 Room temp ingredients = smoother mix
    👉 Don’t rush cooling
    👉 Water bath = creamy texture
    👉 Torch evenly for best finish

    ❌ COMMON MISTAKES

    overmixing
    skipping water bath
    cooling too fast
    overbaking

    💡 KOOK’S INSIGHT

    This isn’t complicated baking—
    👉 it’s control👉 temperature👉 patience

KOOK’S SECRETS

Nutrition

Calories: 238kcalCarbohydrates: 13gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 54mgSodium: 99mgPotassium: 23mgSugar: 8gVitamin A: 595IUVitamin C: 0.02mgCalcium: 68mgIron: 0.1mg
Keyword baked, brulee, caramel
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