Crème Brûlée Orange Cheesecake
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
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!