Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a delicate brûlée topping, offering an elegant and bite-sized dessert perfect for any occasion. Featuring a crisp graham cracker crust and a smooth, velvety filling, these individual cheesecakes are finished with a caramelized sugar crust for a delightful texture contrast.
Ingredients
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted unsalted butter
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the brûlée topping:
- 4 teaspoons granulated sugar (approximately 1/2 teaspoon per mini cheesecake)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Line a muffin pan with 12 paper liners. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Divide this mixture evenly among the liners and press firmly into the bottom of each to form a compact crust. Bake for 5 minutes, then remove from the oven and set aside.
- Make the filling: In a large mixing bowl, beat softened cream cheese and sugar together until the mixture is smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition to ensure an even texture. Stir in the sour cream, vanilla extract, and a pinch of salt, mixing just until incorporated to avoid overmixing.
- Assemble and bake: Divide the cheesecake batter evenly over the pre-baked crusts in the muffin liners. Bake the cheesecakes for 18 to 22 minutes, or until the centers are just set and still slightly jiggly. Remove from the oven and allow to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 2 hours to set fully.
- Add the brûlée topping: Before serving, carefully remove the paper liners and place the mini cheesecakes on a heatproof surface. Sprinkle approximately 1/2 teaspoon of granulated sugar evenly over the top of each cheesecake.
- Caramelize the sugar: Using a kitchen torch, caramelize the sugar tops by heating until they turn golden and crisp. If you do not have a torch, place the cheesecakes under a broiler for a few minutes, watching closely to prevent burning. Let the caramelized topping cool for 1 to 2 minutes before serving.
Notes
- If a kitchen torch is unavailable, the brûlée topping can be caramelized under a broiler, but it requires careful attention to avoid burning.
- These mini cheesecakes can be made a day in advance and torched just before serving for convenience.
