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Créme Brûlée Cheesecake

What’s better than Crème Brûlée?

A crème brûlée cheesecake 😋

This baked cardamom crème brûlée cheesecake served with figs hits all the right spots as the season begins to change, warming & comforting.

Can be made in advance, just brûlée the tops before serving


Crème Brûlée Cheesecake

Biscuit Base

100g lotus biscuits, finely processed
50g melted butter
Mix together, divide between 4 cocottes, press down firmly with a back of a spoon.


250g cream cheese
2 eggs
1 tsp vanilla essence
1/2 tsp ground cardamom
80g castor sugar
300ml cream
Blend in a food processor, divide between 4 cocottes, spread over the biscuit base.
Bake in a bain-marie for 30min on 160C thermofan. Allow to cool, refrigerate for 3hrs.

Sprinkle the tops with sugar and blowtorch, serve immediately.

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