Cream brûlée cheesecake

Cover the inside of your baking tin with a tire butter paper and then put it on 2 sheets of aluminum paper, fold upwards, put a tight string around it at the bottom and press super well, the foil can get 10 cm higher than the baking tin, so that you make your shape well watertight because it must be cooked au bain-marie. Now place in a flat oven dish.

Cutter finely with salt and add butter, let it briefly turn into a robot and pour in your shape. Divide evenly and press, bake for 15 minutes without water at 180 ° C, let cool.

Put all the ingredients for the filling in a bowl and mix into a light and smooth batter. Pour on the bottom, iron out evenly and put it in the oven again. First pour at least 3 cm of water into the baking dish with cake. Let it bake for 1 hour at 175 ° and let it cool in the oven for 2 hours.

Then let it set in the fridge for at least a night. Remove the cake from the baking tin and put on a cake bowl. Sprinkle the fine sugar evenly and caramelize the top with a bunzen burner. Serve immediately.