I have no idea how to categorize this dessert, to be honest with you.
Is it paleo, is it not paleo? I mean sure, my version of Paleo does include the occasional addition of cheese, but this is more than just “a little” cheese indulgence. This is cheese feast galore to the tenth power.
Heck, at that rate, I’m wondering if it’s even healthy! 😉
Frankly, I don’t know and I don’t really care. All I know is I want to marry this thing. I want to honor it and cherish it and love it and live by its side and hold hands and skip with it for the rest of my life.
Seriously folks? I’m a real hard core cheesecake lover. And this Crème Brûlée Cheescake has got the be the creamiest, smoothest, most luscious cheesecake I have eaten in my entire life. It is the absolute perfection in every possible way. It’s sweet, but not overly so. It has a little bit of a zing, thanks to the addition of lime juice, but still retains the delicate aroma of the cacao butter and the graceful fragrance of the fresh vanilla beans.
And that brûlée crust! OH! The sweet and crunchy layer that tops this cake really takes it… over the top!
I’m not gonna lie, though. This cake does not come together in the blink of an eye. It really is a food of love thing. It will ask of you that you devote quite a chunk of your time to it. But trust me when I say that it’s ENTIRELY worth it.
This dessert might be of the high maintenance kind, but it may very well end up being the most exquisite dessert experience you’ll have ever had. One that you will never forget and may even choose to elect as your final meal.
I think it’s just become mine. Scratch that. I KNOW it’s just become mine.
So join me if you will, as we make one together. You’ll see, it’s not as bad as it looks!
Start by lining the bottom of a 9″ springform pan with parchment paper.
To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
Make the crust and press it firmly to the bottom and side of the pan. You want to bring the crust up to about halfway up the side of the pan.
This goes in a 375F oven for 8 minutes and is then set aside to cool.
Wrap your springform pan in aluminum foil and place this in a roasting pan. We will later be adding water to this roasting pan and the aluminum foil will ensure that none of that water gets to your cheesecake.
When your cheese mixture is ready, pour it right over the baked and cooled crust. Place that rig on the middle rack of your oven and delicately pour boiling water into the roasting pan so it goes to about 1/4 of the way up the side of the springform pan.
This will bake for a total of 60 minutes.
While the cheesecake is in the oven, work on the Crème Anglaise: bring the cream and honey to a simmer in a small saucepan then slowly pour that over the egg yolks. Return to heat source and stir constantly until the cream thickens and coats the back of a spoon.
Remove from heat and set aside to cool until your cake is ready to come out of the oven.
Try not to eat it all by the spoonful! Seriously. STAY AWAY!
After your cake has been in the oven for a total of 60 minutes, take it out and let it cool for about 10 minutes.
Very gently spoon or ladle (do not pour!) the Crème Anglaise on top of the cheesecake. This will probably go all the way up to the very edge of the rim. There’s a slight chance that you might even have a tablespoon or two that you won’t be able to fit in. Shame… I wonder what you could do with it?
Fear not, though, for this will not rise at all, so you can fill that pan right up to the top.
Return the cake to the oven and bake for an additional 60 minutes at 250F, then kill the heat, crack the door open and leave the cake to cool in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands. Then, and only then, will you remove it from the oven and transfer it to the fridge to chill completely.
Allowing the cake to cool slowly like this helps it not to crack. Looks like it really worked for me this time!
See? NO CRACKS! Not a single one! Never in my life have I seen such a perfect surface on a cheesecake. I HAD to take a picture!
When the cheesecake is completely cooled, sprinkle an even layer of grated palm sugar all over the top. It’s really important here that you use the natural palm sugar that comes in pucks or blocks, NOT the granulated coconut sugar, as the latter will not melt nicely at all but rather, it will scorch and burn.
Once the top is completely covered with sugar, burn it with a propane torch, keeping the flame about 1-2 centimeters away from the surface. Just work your way around the cake until all the sugar is nice and golden and bubbly.
Wait a few minutes until the sugar hardens. Just look at that beautiful golden crust. This will crack ever so easily under your teeth and melt slowly on your tongue… oh, and it tastes just like cotton candy. Can you say YUM?
I’m telling you, forget Crème Brûlée. This stuff was MEANT to go over cheesecake. Whoever thought of doing this is a real genius and deserves to be awarded a medal of some kind. Honestly.
Garnish your cake with pretty little pieces of fruits. I used clementines, because this is what I had on hand, but had I made this cake during summer, you can be sure that I’d have used strawberries or fresh raspberries.
A few fresh mint leaves and a sprinkle of coconut shavings put the finishing touch to this elegant cake.
So pretty, you almost don’t want to cut into it…
I came real close to shedding a tear when I did. As did I when I took the first bite… and the last. I simply never wanted this cake to end.
Look at how creamy!!!
There is but one word to describe the texture of this cake: heavenly!
Can you imagine how this cake would feel in your mouth?
Just look at those little pieces of crunchy caramelized sugar, digging right into the layer of Crème Brulée, and making their way to the creamy, smooth and velvety cheese custard. Now think of your teeth biting into that entire lot. The explosion of taste and texture that happens in your mouth is just too extraordinary to even describe. It’s something that needs to be experienced.
So, here. Go ahead and indulge. I saved one bite just for you!
Just this one, though. Sorry, this dessert’s just too good to share!