Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the crisp caramelized sugar topping of crème brûlée, served in convenient single-serve portions. Featuring a buttery graham cracker crust and a luscious vanilla cream cheese filling, they are baked to perfection and finished with a golden brûlée topping using a kitchen blow torch. Perfect for elegant desserts or special occasions, these cheesecakes offer a delightful balance of textures and flavors.
Ingredients
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 (70 g) egg yolks, room temperature
- 1½ teaspoons vanilla extract
- ½ cup (100 ml) whipping cream (35%), chilled
Topping
- 12 teaspoons granulated sugar (fine) for caramelizing
Instructions
- Prepare Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix thoroughly until the mixture has a sandy texture that holds together when pressed.
- Form Crust in Pan: Butter each cavity of a mini cheesecake pan. Spoon 1 tablespoon of the graham cracker mixture into each cavity. Press the mixture evenly into the bottom using a tamper or the back of a small spoon. Set aside for now.
- Make Cheesecake Filling: In a large mixing bowl fitted with a paddle attachment, beat the room temperature cream cheese together with sugar until creamy and smooth.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks one at a time into the cream cheese mixture, blending well after each addition. Then mix in the vanilla extract until just combined.
- Fold in Whipping Cream: Gently add the chilled whipping cream into the cream cheese mixture and mix until fully combined and smooth, being careful not to overmix.
- Fill Mini Cheesecake Cups: Using an ice cream scoop, evenly fill each prepared crust cavity with the cheesecake filling until full. Gently shake the pan to level the tops and remove any air pockets.
- Bake Cheesecakes: Preheat the oven to 150°C (300°F). Bake the mini cheesecakes for 15 minutes, monitoring closely at around 12 minutes to prevent overfilling or batter puffing and overflowing. Remove immediately if overflow occurs.
- Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool to room temperature. Then refrigerate them in the pan for at least 6 hours or until fully set.
- Caramelize Topping: Once chilled, carefully remove each cheesecake from the pan and place on a serving plate. Sprinkle 1 teaspoon of fine granulated sugar evenly on the top of each cheesecake. Use a kitchen blow torch to caramelize the sugar by moving the flame continuously around the surface until golden brown and crisp.
- Set and Serve: Let the caramelized sugar cool and harden for a minute or two before serving to enjoy the signature crunchy brûlée topping with the creamy cheesecake beneath.
Notes
- Room temperature ingredients ensure a smooth, lump-free cheesecake filling.
- Press crust firmly for a sturdy base that holds well during baking.
- Baking time may vary depending on oven; keep close watch after 12 minutes to avoid overflow.
- If you don't have a blow torch, broil the cheesecakes briefly to caramelize sugar but watch carefully to prevent burning.
- For best results, chill cheesecakes for a full 6 hours or overnight before adding the brûlée topping.
- Make sure to use fine granulated sugar for more even caramelization.