Description
A delightful dessert combining rich cheesecake with a crispy, caramelized topping, perfect for special occasions.
Ingredients
Scale
- 170 g digestive biscuits
- 100 g butter, melted
- 900 g cream cheese, softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, at room temperature (lightly beaten)
- 50 g granulated sugar
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits until they are fine crumbs.
- Mix the biscuit crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake the crust for about 10 minutes, then allow it to cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the caster sugar, sour cream, vanilla extract, and salt. Mix until well combined.
- Slowly add the beaten eggs, one at a time, mixing gently after each addition.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for about 50-60 minutes, until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for at least an hour.
- Once the cheesecake is completely cool, sprinkle the granulated sugar evenly over the top.
- Use a kitchen torch to caramelize the sugar until it forms a crispy topping. Be careful not to burn it too much.
- Let it cool for a few minutes before serving.
Notes
Store leftover cheesecake in the refrigerator for 3-4 days. Add the topping just before serving to maintain crunchiness. You can use lemon zest or almond extract for variation.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg