Coffee Cheesecake with Vanilla Crème Brûlée for HoReCa

28.01.2026

Coffee Cheesecake"New York"with Vanilla Creme Brulee

Ingredients for Vanilla Crème Brûlée (Center)

180 g — egg yolk
750 g — animal cream 32%Debic
3 pcs — bourbon madagascar vanilla podsProva Gourmet
60 g — sugar

Ingredients for coffee cheesecake

600 g — cream cheese for sushiQuescrem
220 g — animal cream 32%Debic
20 ml — coffee cold brew extractProva Gourmet
10 ml — natural vanilla extractProva Gourmet
7 pcs — egg yolk
60 g — sugar
22 g — starch

Ingredients for the base

250 g — cookie crumbs
120 ml — milk

Vanilla Crème Brûlée (Center)

Mix the egg yolks with sugar and vanilla until the sugar is fully dissolved. Gradually pour in the cream, then strain the mixture through a sieve. Pour into 2 cm high molds and bake at 90°C for about 1.5 hours. Once cooled, freeze the molds.

Base Dough

Crush the cookies into fine crumbs, then quickly mix with milk until smooth and uniform.

Coffee Cheesecake

Whip the cream cheese until smooth. Add the remaining ingredients and gently fold until the mixture is homogeneous.

Assembly and Baking

Place the cookie base in the bottom of the mold. Add the frozen crème brûlée on top and cover with the cheesecake mixture. Bake at 90°C with low airflow for 1.5–2 hours. After cooling, refrigerate the cheesecake overnight. For clean slices, cut each piece with a hot, sharp knife.

Tip: Whip the cream cheese in a food processor rather than a mixer to maintain structure and stability.