Mini Crème Brûlée Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
1/4 cup granulated sugar
06 -
1 large egg
07 -
1/4 cup sour cream
08 -
1 teaspoon vanilla extract
→ Brûlée Topping
09 -
1/4 cup granulated sugar (for caramelizing)
# Instructions:
01 -
Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each muffin liner, pressing down firmly with the back of a spoon to create an even layer. Bake for 5 minutes to set the crust, then remove from the oven and set aside to cool slightly.
02 -
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg, sour cream, and vanilla extract, mixing until just combined. Avoid overmixing, as it can create air bubbles in the batter. Divide the cheesecake batter evenly among the muffin cups, filling each cup about 3/4 full.
03 -
Bake the cheesecakes for 20-25 minutes or until the centers are just set. Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate the cheesecakes for at least 1 hour to firm up.
04 -
Just before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden brown. Allow the sugar to harden before serving.