White Chocolate Crème Brûlée Cheesecake (Gluten-Free)

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Creamy white chocolate cheesecake without a biscuit base, topped with a thin, crisp layer of caramelised brown sugar.

 If you love creamy cheesecake and the crackly caramelised sugar topping of a classic crème brûlée, this dessert brings the two together.

This white chocolate cheesecake has no biscuit base and contains no flour. Instead, its rich, velvety filling is topped with a thin layer of caramelised brown sugar, creating a delicate crunch that contrasts beautifully with the creamy centre.

There is one important thing to know before you start: the mixture is very, very runny. If you're using a springform pan, line it carefully with baking parchment or wrap the outside securely in aluminium foil to prevent leaks. I learned this the hard way!

Don't worry if the cheesecake still wobbles quite a lot when it comes out of the oven. It will set as it cools and chills. Resist the temptation to bake it until completely firm, or you may lose that wonderfully creamy texture.

Allow at least six hours in the refrigerator, preferably overnight. You can make the cheesecake a day or two ahead, but wait until just before serving to add and caramelise the sugar topping. Otherwise, the crunchy layer may soften.

One final tip: white chocolate can sometimes seize or form little lumps when added to the mixture. If that happens, use an immersion blender to bring the filling back to a smooth consistency.

Now, let's make this surprisingly easy dessert!

White Chocolate Crème Brûlée Cheesecake

Yield: 8 servings
Prep time: 25 minutes
Resting time: At least 6 hours, preferably overnight
Cooking time: 55–65 minutes

Ingredients

  • 750 g cream cheese, such as Philadelphia, at room temperature

  • 375 g sour cream

  • 110 g granulated sugar

  • 4 eggs

  • 375 g white chocolate

  • Seeds from ½ vanilla pod, or 1 sachet of vanilla flavouring

  • 1 tbsp lemon juice

  • A generous pinch of fine salt

  • Light brown sugar, for the caramelised topping

Method

  1. Preheat the oven to 200°C (400°F). Place a large ovenproof dish filled with water on the lower rack. The water creates steam, helping the cheesecake cook gently. Use a dish large enough to hold plenty of water rather than a small cup.

  2. Grease a 23 cm cake tin. If using a springform pan, line it with baking parchment and wrap the outside securely in aluminium foil to help prevent leaks.

  3. Melt the white chocolate gently in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then leave to cool slightly.

  4. Using a stand mixer fitted with the paddle attachment, or a spatula, mix the cream cheese, sour cream and sugar until completely smooth.

  5. Add the eggs one at a time, mixing well after each addition.

  6. Slowly pour in the melted white chocolate, mixing continuously. Add the vanilla, lemon juice and salt, and mix until smooth. If the chocolate forms lumps, blend briefly with an immersion blender.

  7. Pour the mixture into the prepared tin. It will be very liquid at this stage; this is normal.

  8. Bake at 200°C (400°F) for 10 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for another 45–55 minutes.

  9. Remove the cheesecake while the centre is still noticeably wobbly. Leave it to cool completely at room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.

  10. Just before serving, sprinkle a thin, even layer of light brown sugar over the cold cheesecake. Caramelise it with a kitchen torch until golden and crisp. Alternatively, place it briefly under a very hot grill, watching it constantly to prevent burning.

  11. Allow the caramelised sugar to harden for a moment, then slice and serve.

Notes

  • Chilling is essential: The cheesecake needs several hours in the refrigerator to set properly. Making it the day before is ideal.

  • Make-ahead dessert: The cheesecake itself can be prepared up to two days in advance and kept refrigerated. Add the sugar topping only just before serving.

  • Avoid overbaking: The centre should still wobble when the cheesecake comes out of the oven. It will firm up as it cools.

  • Gluten-free: The recipe contains no flour or biscuit base. If you need to ensure it is suitable for someone with coeliac disease, check that all packaged ingredients, especially the white chocolate and vanilla flavouring, are labelled gluten-free.

  • Caramelised topping: A kitchen torch gives you the best control and helps keep the cheesecake cold while the sugar caramelises.

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