This is lovely, light, fluffy and quite luscious in the middle; with an extra bit of pizzazz provided by the crunchy, sweet brûléed topping – sinfully delicious and therefore very easy just to keep digging into for just that little bit more! And then of course, there’s the quite necessary opportunity to play with a blowtorch – great fun and very easy to get carried away! Give it a go!
What you need…
1 x 20cm round spring-form cake tin, lightly buttered and bottom lined with parchment paper/Bake O Glide
1 x kitchen blowtorch!
for the biscuit base
100g unsalted butter, melted
250g digestive biscuits
4 tablespoons demerara sugar
1 teaspoon ground ginger
1 egg yolk, beaten
for the filling
Zest of 1 lemon
500g full fat soft cheese
125g golden caster sugar
1 tablespoon cornflour
1 teaspoon vanilla bean paste
3 eggs, beaten
200ml full fat crème fraiche
for the brûlée topping
2 tablespoons golden caster sugar
What to do…
Preheat the oven to 200°c / 400°f / gas 6.
Roughly break up the biscuits and chuck them in your food processor (with the blade attachment). Whizz until they look like chunky breadcrumbs.
Thoroughly mix together the digestive crumbs, sugar, butter and ginger. Tip into the cake tin and, using a straight-sided glass, firmly press the mixture evenly across the base and 3cm up the sides. Pop in the oven and bake for 10 minutes. Brush over the egg yolk and pop back in the oven for a further 3 minutes to seal.
In a large bowl, use a spatula to mix together the lemon zest, cheese, sugar, cornflour and vanilla. Using a handheld electric whisk, work in the eggs until smooth and then, returning back to the spatula, fold in the crème fraiche.
Pour the filling over the base, pop in the oven and bake for 10 minutes; then reduce the temperature to 140°c / 275°f / gas 1 and bake for a further 45 minutes or until set to a gentle wobble. Turn the oven off but leave your brûléed cheesecake in for 1 hour, with the oven door left ajar. Cool completely and then pop in the fridge until you’re ready to serve.
Release your cheesecake from the confines of its tin (I didn’t dare to remove the tin bottom for fear of total collapse). Scatter over the golden caster sugar and arm yourself with the blowtorch! Brûlée the top until the sugar turns a deep coppery brown – for a bit of theatre, do this at the table! Serve and enjoy the unique combination that is the crunchy sweet brûlée topping with the lovely light and fluffy cheesecake filling! Utterly delightful!
My Waitrose magazine
Very easy. The digestives need bullying into place but even if there’s a bit of crumbling going on, it just adds to the homemade appeal!