Kiri Creme Bruleé Cheesecake

75 min

Family style cheesecake with a digestive cookie crust, topped with a vanilla Kiri cream, finished with bruleed brown sugar


For the Crust

  • 175 grams (1 3/4 cup) digestive cookies
  • 80 grams (1/2 cup) unsalted butter, melted

For the Cheesecake Cream

  • 2 1/2 Kiri Cooking Block
  • 100 grams (1/2 cup) granulated sugar
  • 1 tablespoon vanilla extract OR 1 vanilla bean
  • 3 tablespoons cornstarch
  • 3 large eggs
  • 200 ml (7/8 cup) heavy cream

For Topping

  • 2 tablespoons light brown sugar
Kiri Creme Bruleé Cheesecake

Cooking steps

Preparing the Crust

  • 1Place the digestive cookies in a food processor and crush them until the texture becomes crumbly. Add the melted butter, and mix with a spatula until well combined.
  • 2Press the crushed cookies into the bottom of a circular mold (22 cm x 7cm) covered with parchment paper and place in the refrigerator for 30 minutes to cool.

Preparing the Cheesecake Cream

  • 1In a large bowl, add the Kiri Cooking Block, the granulated sugar, vanilla extract, and cornstarch, and mix all together using an electric egg beater until the mixture becomes smooth.
  • 2Add the eggs one at a time and continue mixing on low speed until the mixture becomes homogeneous.
  • 3Add the heavy cream and continue mixing until well combined. (it is possible to blend the cheesecake batter for smoother texture and lump free).
  • 4Pour the cheesecake batter over the crust and spread it evenly.
  • 5Bake the cheesecake in a preheated oven at 180C (356F) for 45 minutes, or until the center is almost set and golden brown.
  • 6Remove the baked cheesecake cream from the oven and leave it to cool at room temperature for at least 1 hour, then cover it with a plastic wrap and store it in the refrigerator for 6 hours or overnight.


  • 1Sprinkle the brown sugar on top of the cheesecake and caramelize it using a kitchen torch. Serve.

Cooking steps

Kiri Creme Bruleé Cheesecake