Cheesecake “Creme Brulee”

by Editorial Staff

Delicate cheesecake with a wonderful caramel taste, very quick to prepare!

Summary

Prep Time	20 mins
Course	Dessert

Ingredients

The foundation:

Cookies (shortbread) – 200 g
Butter – 100 g

Cream:

Curd cheese (creamy) – 350 g
Condensed milk (boiled) – 350 g
Cream (33%) – 300 g
Gelatin – 20 g

Fill:

Condensed milk (boiled) – 150 g
Gelatin – 5 g

Instructions

Cooking times are indicated without taking into account the setting time of the cheesecake. Grind cookies into crumbs, mix with melted butter.
Place a parchment paper circle on the bottom of a split form (24 cm in diameter) and tamp the biscuits with butter in an even layer. Lay the sides with border tape.
Whisk the chilled cream, then cheese and boiled condensed milk. Connect both masses.
Soak gelatin in 100 ml of cold boiled water.
Melt the gelatin and pour into the whipped mass.
Pour the prepared cream over the base and refrigerate to set.
In the meantime, prepare the filling: Mix boiled condensed milk with gelatin pre-soaked in 25 ml of cold boiled water and heated to a hot state.
Pour the frozen cream with this mass.
Extract from the form. You can sprinkle the sides with toasted almond petals.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.