Waitrose and Partners
Brûléed cheesecake

Brûléed cheesecake

Creamy, lightly spiced and with a crisp topping, this cheesecake will round off any autumnal dinner. The demerara sugar in the base provides extra crunch.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

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  • Serves12
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr 10 mins
  • Total time1 hr 35 mins
  • Plusplus cooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


Biscuit base

  • 100g unsalted butter, melted, plus extra for greasing
  • 250g digestive biscuits, finely crushed
  • 4 tbsp demerara sugar
  • 1 tsp ground ginger
  • 1 egg yolk, beaten

Cheesecake filling

  • ½ lemon, zest
  • 2 x 250g Essential Waitrose full fat soft cheese
  • 125g golden caster sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste
  • 3 eggs, beaten
  • 200ml Full fat creme fraiche

Brulee topping

  • 2 tbsp golden caster sugar


  1. Preheat the oven to 200˚C, gas mark 6. Grease a 20cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives, butter, demerara sugar and ginger until evenly mixed. Use a straight-sided glass to press the crumbs evenly across the base of the tin and 3cm up the sides. Bake on a flat baking sheet for 10 minutes, until golden brown. Brush the egg yolk over the biscuit shell, then bake for 3 minutes more to seal.

  2. Put the lemon zest, soft cheese, sugar, cornflour and vanilla in a large bowl and mix well with a spatula. Work in the eggs until smooth, then fold in the crème fraîche.

  3. Pour the filling over the base. Bake for 10 minutes, then turn the oven to 140˚C, gas mark 1, and bake for 45 minutes more, or until set with a gentle wobble. Leave in the turned-off oven with the door ajar for 1 hour, then loosen the edges with a palette knife and cool completely. Chill well.

  4. Remove the tin; dab away any moisture from the top of the cake. Scatter the sugar over the top. With a kitchen blowtorch, brûlée until the sugar turns deep coppery brown. Serve as soon as you can.


Typical values per serving when made using specific products in recipe


1,877kJ/ 451kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating