Vanilla Brûléed Cheesecake Cups (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1/2 cup sour cream
08 -
1/2 cup heavy cream
09 -
1 vanilla bean, split and seeds scraped
10 -
1 teaspoon vanilla extract
→ For the Brûlée Topping
11 -
1/4 cup granulated sugar (about 1 teaspoon per cupcake)
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir until the crumbs are evenly moistened. Press approximately 1 tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon to compact it firmly.
03 -
In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, scraped vanilla bean seeds, and vanilla extract until the mixture is well combined and smooth.
04 -
Divide the cheesecake batter evenly among the cupcake liners, filling each about 3/4 full. Tap the pan gently on the counter to release any air bubbles.
05 -
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed. The cheesecakes may have a slight jiggle in the center, but should not be liquid.
06 -
Remove from the oven and allow the cheesecakes to cool in the pan to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to set completely.
07 -
Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake. Using a kitchen torch, melt the sugar by moving the flame continuously over the surface until it bubbles and turns a deep amber color. Be careful not to burn the sugar.
08 -
Allow the caramelized sugar to harden for a few minutes, forming a crisp top layer. Serve the cheesecake cupcakes chilled and enjoy the contrast between the creamy cheesecake and the crunchy brûléed top.
# Notes:
01 -
If you don't have a kitchen torch, you can place the sugar-topped cheesecakes under a preheated broiler for 1-2 minutes, watching very carefully to prevent burning.
02 -
The caramelized sugar topping is best added just before serving, as it will soften if refrigerated.
03 -
If vanilla beans are unavailable or too expensive, you can substitute with an additional 1 teaspoon of high-quality vanilla extract.