Description
These Mini Crème Brûlée Cheesecakes combine the creamy texture of classic cheesecake with a crunchy graham cracker crust and a caramelized sugar topping reminiscent of crème brûlée. Perfectly portioned in a muffin tin, they offer an elegant dessert with a smooth, rich filling and a crisp, burnt sugar crown for a delightful contrast in every bite.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Caramelized Topping
- 1/4 cup granulated sugar (approximately 1 teaspoon per cheesecake for topping)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Press about a spoonful of this mixture firmly into the bottom of each muffin cup to form an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined, being careful not to overmix.
- Bake the Cheesecakes: Evenly divide the cheesecake filling among the prepared muffin cups, filling them nearly to the top. Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and let cool completely on a wire rack.
- Chill the Cheesecakes: Once cooled, refrigerate the cheesecakes for at least 2 hours to allow them to firm up properly, enhancing their creamy texture.
- Caramelize the Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar on top of each chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly, creating a crisp brûlée crust. Let the caramelized sugar cool and harden before serving to enjoy the perfect contrast of textures.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecakes; they should be slightly jiggly in the center when removed from the oven.
- If you don’t have a kitchen torch, you can place the cheesecakes under a hot broiler for a few minutes, watching carefully to avoid burning.
- For best results, chill cheesecakes overnight to deepen flavor and texture.
- Use fresh eggs and high-quality vanilla extract for optimal flavor.
