Very Vanilla Chai Cheesecake Brulee
I love Brulee anything to be honest. I happen to own a fantastic flame thrower blow torch that could set my kitchen on fire...luckily I have a fire extinguisher too. It was purchased at Bunnings and is industrial strength. I hate to admit it, but those dinky little kitchen torches they sell in kitchen stores are just not up to my brulee demands!
This is like cheesecake on overdrive. It is fabulous. We LOVED it, and actually as I am off my sweets lately (due to endeavouring to behave myself in time for summer) I found this one hard to resist. Seriously. Do yourself a flavour. (But try and save it for a special occasion...food positivity and all that jazz!)
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Need
-
The Crust
- 160 Grams Digestives Biscuits
- 90 Grams Butter melted BUY
- 1 Teaspoon Vanilla Bean Paste BUY
-
Cheesecake Filling
- 500 Grams Cream Cheese
- 220 Grams Raw Caster Sugar BUY
- 2 Eggs
- 1 Egg Yolk
- 1 Tablespoon Vanilla Bean Paste BUY
- 1 Tablespoon Very Vanilla Chai Powder (optional, but amazing) Recipe
- Pinches Pink Salt Flakes BUY
- 60 Grams Cream
-
Brulee Topping
- 50 Grams Raw Caster Sugar BUY
Do
- 1
Preheat oven to 180C. Line a 15x22cm tin with baking paper.
- 2
Place Digestives into the Thermomix bowl and chop 3 sec/speed 6
- 3
Add melted butter and vanilla and combine 5 sec/speed 4
- 4
Press into lined tin. Bake 8-10 minutes or until golden brown. Set aside to cool.
- 5
Reduce oven temperature to 150C.
- 6
Place cream cheese into the Thermomix bowl and mix 30 sec/speed 5 until smooth.
- 7
Add sugar and mix 20 sec/speed 4
- 8
Add remaining filling ingredients and combine 30 sec/speed 5 Scrape and repeat until smooth.
- 9
Pour mixture onto the cool biscuit base. Bake for 35-40 minutes until set, but slightly wobbly in the centre.
- 10
Cool in the pan. Then chill in the fridge for at least 4 hours.
- 11
Cut into squares. Sprinkle the tops of each with the sugar and blow torch the top. Or place under a hot grill until the sugar has browned.
