Description
These Mini Crème Brûlée Cheesecakes combine rich, creamy cheesecake with a crisp caramelized sugar topping. Perfectly portioned as individual servings, they feature a buttery graham cracker crust and a smooth vanilla-infused filling, finished with the signature brûléed sugar for a delightful contrast of textures.
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
Topping
- 1/4 cup granulated sugar (for caramelized 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 melted butter. Press 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 and 1/2 cup sugar until the mixture is smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream, mixing just until combined to maintain a smooth texture.
- Bake the Cheesecakes: Evenly divide the cheesecake filling among the muffin cups over the prepared crusts. Bake in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and let the cheesecakes cool completely before refrigerating for at least 2 hours to chill and firm up.
- Caramelize the Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar by heating until it melts and turns golden brown and bubbly, forming a crisp top. Allow the caramelized sugar to cool and harden for a classic crème brûlée finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake; the centers should be slightly jiggly when you remove them from the oven.
- If you don’t have a kitchen torch, you can use the broiler to caramelize the sugar, but watch carefully to avoid burning.
- For best texture, chill the cheesecakes for at least 2 hours before caramelizing the topping.
- Use paper liners for easy removal and presentation of mini cheesecakes.
