Nobake Cheesecake with Crème Brulee

Nobake Cheesecake with Crème Brulee

60g graham crackers

25g butter

200g cream cheese

60g sugar

10g gelatin

50g milk

150g heavy cream

1g lemon juice

Granulated sugar


  1. Wrap the bottom of the cake ring with plastic wrap and put in cake collar. Finely crush the graham crackers and mix with melted butter. Pour into the cake ring, press them down firmly and keep in the fridge to chill until set.
  2. In a bowl, beat softened cream cheese with sugar until smooth.
  3. Soften gelatin in water. After which, fish the gelatin out to mix with milk until well combined (you can use the microwave oven to help). Add the mixture into the cream cheese, and beat until smooth.
  4. Beat the heavy cream until it slightly thickened (gains a yoghourt texture), and then mix it with the cream cheese mixture, add in lemon juice, and whisk until smooth.
  5. Pour the batter into the cake ring. Send into the fridge to cool until set (about 4 hours).
  6. Take the cake out of the fridge, and take the cake collar and cake ring off. Sprinkle some granulated sugar over the surface of cakes. Use a kitchen torch to caramelize it.


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