Mini Crème Brûlée Cheesecakes 🍰
Ingredients:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 cup graham cracker crumbs
3 tablespoons melted butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup granulated sugar (for topping)
Instructions:
1. Preheat and Prep: Begin by preheating your oven to 325°F (163°C). Line a muffin tin with cupcake liners to make delicious removal a breeze.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until everything is well incorporated. Use your fingers or a small measuring cup to firmly press this mixture into the bottom of each liner. Pop them into the oven and bake for 5 minutes. Once done, set aside to cool.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1/2 cup of sugar together until it's smooth and creamy. Add the eggs one by one, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and heavy cream until the batter is luscious and well combined.
4. Fill and Bake: Spoon the cheesecake batter generously over the cooled crusts, filling each liner about three-quarters full. Bake them in the oven for 18-20 minutes. They should be set with a slight jiggle in the center—this is a good thing!
5. Cool and Chill: Once out of the oven, allow the cheesecakes to cool down to room temperature first. Then, refrigerate them for a minimum of 2 hours, or even overnight if you can wait!
6. Create the Brûlée Topping: When you’re ready to serve, sprinkle approximately 1 teaspoon of granulated sugar over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it achieves a golden and crispy finish.
Preparation time: 20 minutes | Cooking time: 25 minutes | Chilling time: 2+ hours
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