Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the signature caramelized sugar topping of crème brûlée. Featuring a buttery graham cracker crust and a smooth, velvety filling, these individual cheesecakes are baked to perfection and chilled before being topped with a crisp, golden sugar crust created with a blow torch. Perfect for elegant desserts or special occasions, these cheesecakes offer a delightful contrast of textures and flavors in every bite.
Ingredients
Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (125 g) unsalted butter, melted
- 2 tablespoons (30 g) granulated sugar
- 1 pinch salt
Cheesecake Filling
- 2 packages (500 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 4 large egg yolks (70 g), room temperature
- 1½ teaspoon vanilla extract
- ½ cup (100 ml) whipping cream (35%), chilled
Caramelized Topping
- 12 teaspoons granulated sugar (fine)
Instructions
- Prepare Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix thoroughly until the texture resembles damp sand.
- Form Crust in Pan: Butter each cavity of the mini cheesecake pan. Scoop 1 tablespoon of the graham cracker mixture into each cavity and press down firmly using a tamper or the back of a spoon to create an even crust layer. Set aside.
- Make Cheesecake Filling: Using an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar in a large bowl until the mixture is creamy and smooth.
- Add Egg Yolks and Flavoring: Add the egg yolks one at a time, mixing gently after each addition. Then add the vanilla extract and mix until just combined, being careful not to overmix.
- Incorporate Whipping Cream: Pour the chilled whipping cream into the cream cheese mixture and mix until well incorporated and smooth.
- Fill Cheesecake Cavities: Using an ice cream scoop, evenly portion the cheesecake filling into each crust-lined cavity, filling up to the top. Gently shake the pan to level and smooth the surfaces.
- Bake Cheesecakes: Preheat the oven to 150℃ (300℉). Bake the mini cheesecakes for about 15 minutes, closely monitoring around the 12-minute mark. If the batter puffs up and begins to overflow, remove the pan immediately to prevent spills.
- Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool to room temperature. Then transfer the pan to the refrigerator and chill for at least 6 hours to set properly.
- Caramelize Sugar Topping: Once chilled, carefully remove the mini cheesecakes from the pan cavities and place them on a plate. Sprinkle 1 teaspoon of fine granulated sugar evenly over each cheesecake. Using a kitchen blow torch, move the flame evenly over the sugar until it melts and turns a golden brown crust. Allow the caramelized topping to cool and harden for 1-2 minutes before serving.
Notes
- Ensure the cream cheese and egg yolks are at room temperature to prevent lumps and ensure smooth mixing.
- Be careful when caramelizing sugar with a blow torch to avoid burning the sugar or overheating the cheesecake below.
- The cheesecakes can be prepared a day ahead and refrigerated to develop flavors even more.
- If you don’t have a blow torch, you can briefly broil the cheesecakes’ sugar topping, watching closely to avoid burning.
- Use chilled whipping cream to help create a firmer texture in the filling.
