This Crème Brûlée Cheesecake is Simply Divine

Crème Brûlée Cheesecake

with olive oil crisps and caramelized peaches.

Recipe for 4

Time Prep: 1 hour



3lb cream cheese, room temperature
9 eggs
3 cup sugar
6 vanilla beans
6 cup sour cream


620g All Purpose Flour
6g salt
100g sugar
22g baking powder
5g fresh sage, chopped
15g fresh thyme leaves
1 cup Arbequina OO
1 cup cold water

Thyme Syrup

(for Peaches):
1 pint maple syrup
1 bunch thyme
3 pints water
1qt sugar


All ingredients must be at room temperature before starting. The goal is not to incorporate any air into the batter, only to emulsify the ingredients (use a low speed on a stand mixer). The cream cheese can even be slightly warmed in the mircrowave before starting. Scrape the bowl after each addition. Prepare molds by gently spraying with oil and cover the bottom with foil. Cream the cream cheese in a stand mixer with the paddle attachment. Add the eggs, gradually, until combined. Add the sugar, with the vanilla beans crumbled into it. Finally add the sour cream and mix on the lowest speed for at least a full minute until smooth. Pour batter into prepared mold and bake in a water bath for 15 to 20 minutes at 320F. Chill completely and unmold.


Combine the cold water and the olive oil. In a separate bowl, combine all of the dry ingredients and herbs. Then pour, all at once, the mixed oil/water into this bowl. Mix vigorously until homogenous and until a slightly elastic dough forms. Accurately portion (about 22g, 1.5 tbsp. the dough and roll between 2 oiled sheets of parchment. Peel away the top layer, leaving the sheeted dough on the bottom sheet. Sprinkle liberally with sugar and bake at a low temperature until golden brown (350°F, 10-12 mins). Store in an airtight container for up to 48 hours.

Thyme macerated peaches:

Bring the sugar, water, and maple syrup to a boil. Turn off the heat. Add the thyme and let steep for at least 10 min before straining the syrup. Pour the syrup over de-stemmed peaches and refrigerate for 2 days before using. Keep peaches submerged.

To Finish:

“Glue” a crisp onto a plate using peach jam, or honey. Unmold the cheesecake and brulee. Anchor peaches, fresh from their syrup, onto the crisp. Garnish with a fresh sprig of thyme.


Recipe compliments of


151 Newport Center Drive
Fashion Island
Newport Beach, CA 92660
949 877 3005


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