This is a show stopping Crème Brûlée Orange Cheesecake dessert. The dark crackle of caramelised sugar on top of the creamy baked cheesecake is just an absolute dream. The orange tones in the cheesecake add an extra level of YUM. I am a big orange fan. Orange chocolate is a big yes from me so I thought, Orange cheesecake? I will love that.. and I do!
To make the cheesecake even better, I added a Crème Brûlée crackly top. There is something about a Crème Brûlée which is so beautiful. The crackle and sounds that are made when you make your way through to the creamy dessert is amazing and needs to be enjoyed by all.
This is obviously different to a classic Crème Brûlée but still encompasses all of those wonderful aforementioned elements. Creating a full cheesecake just means many people can enjoy this experience!
The cheesecake in this recipe is a baked vegan cheesecake recipe. That means it is firmer in texture, more similar to a baked classic cheesecake. If you want a really soft, creamy cheesecake you should opt for one of my other recipes e.g. the Mango Cheesecake (which is not baked).
Make the Crème Brûlée topping
In order to achieve the crackly, caramelised top I would really recommend that you buy a blow torch. You can get them for pretty cheap online (click here to buy the one that I use) and they make the caramelisation 100 times easier. Some people recommend using a hot grill to caramelise, but for this recipe I would not recommend that. A grill will alter the texture of the actual cheesecake.
I really hope you enjoy this Crème Brûlée Orange Cheesecake recipe, and enjoy the crackle experience as much as I do!
Click here to see the video of me making this recipe, and the wonderful ASMR of the Crème Brûlée crackly caramelised top.
G x
Agathe
Hi Georgina! I love your recipes! I want to try the cheesecake but i think I am missing something with the sugar. In the list of ingredients, are the 4tbs for the filling or the crust? If for the crust, how much sugar do we have to put un the filling?
Thank you!!!
Agathe
georginaeliza
Hey Agathe, Thank you so much! I have edited this recipe now as there was an error- thank you for spotting 🙂 the granulated sugar is actually for the caramelised top and the caster sugar is for the centre. Thank you so much for wanting to make it! I hope you enjoy.
Georgina