Creme Brulee Japanese Cheescake

This is a variant of the original japanese cheesecake recipe with a layer of hard caramel on top.

After the cake has cooled down on a rack, sift a small amount of caster sugar on top of the cake and melt the sugar with fire torch. Beware of burnt bits and quickly remove from fire when you see that a certain spot is getting dark. Then put in the fridge for at least 2 hours before serving.