Crème brûlée cheesecake

Ingredients

250 g digestive biscuits, processed into fine crumbs 
50 g butter
500 ml cream
1 vanilla pod (or 2 teaspoons vanilla extract)
6 large egg yolks
60 g castor sugar, plus extra for the topping
800 g cream cheese

Method

1. Melt the butter and combine it with the biscuit crumbs. Press the crumbs on a 23 cm springform pan. Bake it for 10 minutes at 180 degree Celsius and set aside to room temperature. Put it in the fridge for later use. 

2. Preheat the oven to 140 degree Celsius. Pour cream into a medium pan. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in the pot, and set aside.

3. Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric mixer until pale and fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as bubbles appear round the edge, take the pan off the heat.

4. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk, and scraping out the seeds from the pan. Set a fine sieve over a large wide bowl and pour the hot mixture through to strain and set aside.

5. Beat the cream cheese on a medium speed using a stand mixer or hand mixer until the cheese is soft and smooth. Using a wooden spatula, fold the custard mixture into the cream cheese. Take out the springform pan from the fridge and pour the batter into it.

6. Bake for 1 hour or more until mixture is softly set. To check, gently sway the springform pan and if the cheesecake is ready, the edge will be set and the middle will wobble a bit like a jelly. Turn off the heat, and let the cheesecake be in the oven with the door closed for 1 hour. 

7. When the pan is cooled to room temperature, put the cheesecake in the fridge and let it cool for about 3 hours. 

8. When ready to serve, sprinkle castor sugar over the cheesecake and spread it out with the back of a spoon to completely cover. Use a blow torch to caramelise it or set the oven to the highest temperature (broil) and put the cheesecake on the top rack and bake for 2 minutes until the sugar burned.