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Crème Brûlée Cheesecake

URL: https://thehealthyfoodie.com/creme-brulee-cheesecake/

Ingredients

The Crust

  • 2 cups finely shredded unsweetened coconut
  • ¼ cup coconut flour
  • 1 cup hazelnuts, ground
  • ¼ cup butter or ghee, melted
  • 2 tbsp unpasteurized honey
  • 1 tbsp blackstrap molasses
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon

The Cheese Mixture

  • 1.1 lb full fat cream cheese or mascarpone, at room temperature
  • 1.1 lb full fat sour cream
  • 3 tbsp tapioca flour
  • ½ cup unpasteurized honey
  • 5 whole eggs
  • ¾ cup cacao butter, finely chopped
  • ¼ cup unpasteurized honey
  • ½ cup heavy cream or full fat coconut milk
  • 2 vanilla pods seeds scraped
  • ½ juice of lemon
  • ½ tsp salt

The Crème Brûlée

  • 1½ cup heavy cream or full fat coconut milk
  • ¼ cup unpasteurized honey
  • 4 egg yolks
  • pinch salt
  • 1 pinch fresh nutmeg
  • 1 vanilla bean seeds scraped
  • 4-6 tbsp grated palm sugar to caramelize
  • fresh fruits to garnish

Instructions

  1. Preheat the oven to 375°F and line the bottom of a 9" springform pan with parchment paper.
  2. Make the crust by combining all crust ingredients in a food processor until it resembles coarse sand, then press into the bottom and sides of the pan.
  3. Bake the crust for 8 minutes and set aside to cool.
  4. Wrap the springform pan in aluminum foil and place it in a roasting pan.
  5. Prepare the cheese mixture by blending cream cheese and sour cream until smooth, then adding honey, eggs, and melted cacao butter.
  6. Add lemon juice, salt, and tapioca flour, then pour the mixture over the cooled crust.
  7. Pour boiling water into the roasting pan until it reaches 1/4 of the way up the side of the springform pan and bake for 15 minutes at 350°F, then reduce the temperature to 250°F and bake for an additional 45 minutes.
  8. While the cheesecake is baking, prepare the Crème Anglaise by simmering cream and honey, then slowly mixing it with egg yolks until thickened.
  9. After 45 minutes, gently spoon the Crème Anglaise on top of the cheesecake and return it to the oven for another 60 minutes.
  10. Turn off the oven, crack the door open, and let the cheesecake cool for about 1 hour.
  11. Once cooled, refrigerate the cheesecake uncovered for at least 6 hours or overnight.
  12. Before serving, sprinkle grated palm sugar on top and caramelize it with a propane torch.
  13. Garnish with fresh fruits and mint leaves.

Nutrition Facts (estimated)

Servings
16
Calories
650
Total fat
56g
Total carbohydrates
35g
Total protein
8g
Sodium
348mg
Cholesterol
199mg

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