Crème brûlée cheesecake

Line the inside of your baking pan with a strip of baking paper and place it on 2 sheets of aluminum foil laid crosswise, folded upwards, tie a tight string around the bottom and press down very well, the foil should come 10 cm higher than the baking pan to make it waterproof because it needs to be baked au bain-marie. Now place it in a flat baking dish.

Finely crush the cookies with salt and add butter, let it run briefly in the processor and pour into your pan. Spread evenly and press down, bake for 15 min without water at 180°C, let cool.

Put all the ingredients for the filling in a bowl and mix until a light and smooth batter. Pour over the base, smooth it out evenly, and put it back in the oven. First, pour at least 3 cm of water into the baking dish with the cake in it. Bake for 1 hour at 175°C and let cool for 2 hours in the oven.

After that, let it set in the refrigerator for at least one night. Remove the cake from the baking pan and place it on a cake stand. Evenly sprinkle fine sugar over the top and caramelize the surface with a blowtorch. Serve immediately.