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Creme brulee cheesecake
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Prep Time:
230 minutes
Cook Time:
35 minutes
Total Time:
265 minutes
Indulgent cheesecake fusion of two decadent desserts.
Ingredients:
  • 200g packet shredded wheat biscuits
  • 80g reduced-fat spread, melted
  • 250g light cream cheese, softened
  • 53.75 gm caster sugar
  • 1 tsp finely grated orange rind
  • 2.20 gm vanilla extract
  • 161.25 gm skim sweetened condensed milk
  • 17.20 gm demerara sugar
  • strawberries, to serve
Instructions:
  • Preheat your oven to 170°C (150°C fan-forced) and generously grease a 3cm-deep, 22cm round fluted loose-base flan tin.
  • Blend biscuits in a food processor until they resemble fine breadcrumbs. Add spread and process until just combined. Press the mixture evenly over the base and side of the prepared tin. Refrigerate for 20 minutes, then bake for 10 minutes. Once done, remove from the oven and allow to cool.
  • Blend cream cheese, sugar, orange zest, vanilla, eggs, and milk until velvety. Pour the luscious cream cheese mix onto the crust. Bake for 20 minutes until perfectly set. Let it cool to room temperature, then cover and chill in the refrigerator for 3 hours until cold and ready to serve.
  • 1. Place the grill tray as close to the grill as possible and heat on medium-high. 2. Sprinkle sugar over the cheesecake and place it under the grill. 3. Grill for 4 to 5 minutes until the sugar melts and caramelizes. 4. Allow it to cool for 5 minutes until the toffee sets. 5. Serve with strawberries.

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