Crème Brûlée Cheesecake Tart

Crust

150–180 g crushed Palmiers cookies

A few natural tea biscuits, crushed

60–80 g melted butter

Filling

450 g cream cheese, softened

200 g sugar

120 g full-fat yogurt

2 large eggs

2 tsp vanilla extract (optional)

Topping

100 g brown sugar (or regular sugar

Method

Preheat the oven to 160°C.

Mix the crushed Palmiers, tea biscuits, and melted butter until the mixture resembles wet sand.

Press the biscuit mixture firmly into the bottom of your long tart tin.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the yogurt and mix well.

Add the eggs one at a time and mix just until combined. Do not overmix.

Pour the cheesecake filling over the crust and smooth the top.

Bake for 30–40 minutes, or until the edges are set and the center still has a slight wobble.

Allow the tart to cool completely at room temperature.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, sprinkle the sugar evenly over the top and caramelize it with a kitchen torch. If you don't have a torch, place it under a very hot grill for 1–2 minutes, watching carefully.

Kitchen Fairy Tip ✨

The buttery Palmiers and tea biscuit crust gives this cheesecake a delicious caramel flavor that pairs perfectly with the crunchy crème brûlée topping. Serve chilled for the best texture.

🍰 Enjoy your homemade Crème Brûlée Cheesecake