My son loves the cheesecake and cheesecake is more creme brule. . Sprout who has heard, but he has a passion for them, so when I asked him what he wanted cake to blow out the candles on his birthday, did not hesitate: one of those cheese is so rich you do, he said.

Of course I wanted it to be a very special treats as it was his birthday, so either stopped looking for recipes and looking and looking until I remembered what he likes Nutella creme brule. Wanting to do something different and original for him, I decided on a traditional creme brule, vanilla to accompany fine cheese trafficking.

Said and done this was the result. It is not a complicated, although it takes time for each step, but see that there is nothing difficult and time spent worth it. I can assure you.

Trafficking is super creamy and very soft and delicate, can freeze the leftovers (if conseguis that you about something, which I never get), and is very original with a touch of caramel that takes over. I hope you enjoy it as much as he enjoyed.

Directions

1. Grease a 22cm springform pan. Preheat oven to 180 ° C.

2. Crush the biscuits and mix the sugar. Add the melted butter and vanilla. Mix well. We cover the mold with the lining greased cookie mold wall half way up. Leave in the fridge while we prepare the cream cheese.

3. Beat cream cheese with mixer until smooth (about 2 minutes). Add the vanilla extract and cream to cream cheese.

4. Add the eggs, one at a time, beating after each addition.

5. Add the sugar, the cornstarch and the cream sour. All the ingredients should be well combined. Dump the mixture of cheese on the mold. Not there that let fall the filling directly, but on a spoon that pour the cream on the mold. Thus we avoid cookie rises. Bake for 40 minutes while we prepare the crème brule or toasted cream.

6. To this end, in a saucepan over medium heat, combine the cream and 4 tablespoons of sugar. Cook, stirring occasionally until the sugar dissolves. Book off the heat

7. Beat the egg yolks and vanilla until smooth. Pour the hot cream slowly (if you do it too fast, it will cook the eggs), a little at a time. Return to saucepan and heat and let thicken slowly, stirring continuously. Allow to warm. The heat will put a layer of foam on the saucepan and once it has thickened, the foam will be gone and when it starts to boil, there will be thickened and have the consistency of a custard.

8 remove the cake from the oven and lower the temperature to 150 ° C. Carefully pour mixture onto cheese cake. Bake for 20 minutes. Last this time let cool in the oven during 1 hour with the oven off and the door ajar, and then pass to the refrigerator at least 4 hours.

9. When completely cool, remove from the refrigerator and sprinkle with 60 g of fine sugar. With a torch to burn the sugar until caramelized

It may also interest you:

Crème brûlée of nutella... Sin Grandes Cobbler (cake) of pears with crunchy cumble Cheese and pumpkin cake The Red Velvet Cake by Loleta Strawberries and mascarpone cake. Happy birthday!