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.
Crème Brûlée Orange Cheesecake
- 300 g Biscuits of choice
- 140 g Butter
- 600 g Cream cheese
- 300 g Creamed coconut
- 1 ½ tablespoon Orange extract
- 1 ½ tablespoon Corn starch
- 120 g Sugar white, caster
- 4 tablespoon Sugar white, granulated
- Pre-heat your oven to 180°C. Prepare an 8-inch baking pan with a removable bottom.
- In a food processor, blitz the biscuits until a fine crumb has formed. Melt your butter and combine with the biscuit crumb in a bowl. In the baking pan, press the biscuit crumb into the bottom of the pan, using your hand or the bottom of a glass.
- Place all of your cheesecake filling ingredients (cream cheese, creamed coconut, orange extract, cornstarch + caster sugar) into a bowl and combine with a hand mixer. If there are still a couple of lumps, don’t worry- these will go during baking. Place the cream cheese mixture on top of the biscuit crumb.
- Bake the cheesecake for 1 hour. When your remove the cheesecake, it will still be very wobbly- do not worry about this, it will set in the fridge!
- Place the pan into the fridge overnight.
- When you're ready to serve the cheesecake, scatter your sugar on top of the cheesecake evenly. Use your blowtorch to caramelise the sugar until it is nice and dark. Don't put the blowtorch too close to your cheesecake or it will burn. ENJOY!