Crème brûlée cheesecake – Food & Home Magazine
A sublime collaboration of two of the best loved desserts. To get the crunchy, caramelised topping, you need a kitchen blowtorch.
Ingredients
- <h3>GINGER BASE</h3>
- 200g ginger biscuits
- 60g butter, melted
- <h3>CHEESECAKE</h3>
- 300g castor sugar + extra, to caramelise
- 15ml (1 tbsp) vanilla paste
- 10ml (2 tsp) vanilla essence
- pinch salt
- 10 large egg yolks
- 1 egg
- 3 x 230g tubs cream cheese, at room temperature
- 375ml (1½ cups) fresh cream
- fresh raspberries, to decorate
- mint leaves, to decorate
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