Raspberry-creme-brulee-cheesecake

Raspberry crème brûlée cheesecake

A fruity treat with a tempting caramelised crust that gives you two classics in one

By , 26 September 2019

(6 votes)

Raspberry crème brûlée cheesecake
  • Cook: 1 Hour 20 Mins
    plus cooling

  • Serves: 16

Nutritional Info
Each 88g serving contains
  • Energy

    968KJ

    231KCAL

    12%
  • Fat

    15.0g

    med

    21%
  • Saturates

    8.8g

    high

    44%
  • Sugars

    13.2g

    med

    15%
  • Salt

    0.40g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1100kJ/263kcal.
Ingredients
  • 75g unsalted butter, melted, plus extra for greasing
  • 175g digestives, crushed
  • 400g full-fat soft cheese
  • 150g caster sugar
  • 300ml pot Asda 50% Less Fat Crème Fraîche
  • 2 large eggs, beaten
  • 1tbsp vanilla bean paste
  • 1tbsp cornflour
  • 150g fresh raspberries
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 20cm springform tin with butter, then line with baking paper.

  • In a bowl, stir the melted butter into the crushed digestives, then press into the base of the prepared tin.

  • Beat together the soft cheese and 100g of the caster sugar in a bowl until smooth. Stir in the crème fraîche, eggs, vanilla bean paste and cornflour until combined.

  • Gently fold through ½ the raspberries then pour the mixture evenly over the cheesecake base. Top with the remaining raspberries.

  • Bake for 40-45 mins, until just set in the middle. Turn off the heat, open the oven door a little, then cool in the oven for 30 mins.

  • Carefully remove the cheesecake from the oven and set the grill to high.

  • Evenly sprinkle the remaining caster sugar over the top of the cheesecake, then place on a baking tray. Slide it under the grill, as close as possible to the heat. Grill for 2-3 mins, until the sugar starts to catch and turn brown. Keep an eye on it as it can go from golden to blackened within seconds!

  • Set the cheesecake aside to cool to room temperature, then chill in the fridge for at least 1 hr before serving in slices.