Créme Brûlée cheesecake squares
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Créme Brûlée cheesecake squares
Smooth and creamy vanilla cheesecake with a crunchy brûlée topping. What’s not to love?
Makes: 16 squares
Prep time: 20 minsTotal time: 
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Nutritional information (square)
Calories
308Kcal
Fat
22gr
Saturates
14gr
Carbs
21gr
Sugars
14gr
Fibre
0gr
Protein
5gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g digestives
- 75g butter
- 250g mascarpone
- 560g cream cheese
- 2 tsp vanilla bean paste
- 100g caster sugar
- 2 tbsp cornflour
- 4 medium eggs
- 50g granulated sugar, to brûlée
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 23cm-square loose-based tin.
- Blitz the digestives in a food processor until they form a fine crumb. Heat the butter in the microwave for 30 seconds until melted, then stir in the biscuits, mixing well until all the crumbs are coated in the butter. Press the mixture into the base of the tin, then chill while you make the filling.
- Whisk together the mascarpone and cream cheese until smooth. Add the vanilla bean paste, sugar, cornflour and eggs, and continue to whisk until well combined. Pour into the tin and level with the back of a spoon or a palette knife. Bake for 35 minutes, or until just set. Turn off the oven, but leave the cheesecake inside to cool with the door shut for 2-3 hours, to prevent cracking. Transfer to the fridge to chill overnight.
- Remove the cheesecake from the tin and cut into 16 squares. Sprinkle each square with a layer of granulated sugar and then brûlée with a kitchen blowtorch for the best results, or under a hot grill for 2-3 minutes, keeping a careful eye, as the sugar can burn very quickly.
