Description
These Mini Crème Brûlée Cheesecakes are a delightful fusion dessert combining the creamy richness of cheesecake with the classic caramelized sugar topping of crème brûlée. With a buttery graham cracker crust and a smooth, velvety filling, topped with a perfectly crisp caramelized sugar layer, they make an elegant and indulgent treat for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 5 tablespoons melted butter
- Pinch of sugar
Filling
- 8 oz cream cheese, at room temperature
- 1/2 cup sugar
- 1/3 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 1/4 cup sugar
- 1 tablespoon water
Instructions
- Prepare the base: In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of silicone muffin tins or individual ramekins to form the crust layer. Place them in the refrigerator to chill while you prepare the filling.
- Prepare the filling: Beat the cream cheese in a bowl until smooth and creamy. Gradually add sugar, heavy cream, eggs, vanilla extract, and a pinch of salt, beating well after each addition to ensure the filling is smooth and fully combined.
- Assemble: Pour the cream cheese filling evenly over the chilled crusts in the muffin tins or ramekins.
- Bake in water bath: Preheat your oven to 325°F (165°C). Place the filled tins or ramekins into a larger baking pan filled with hot water to create a water bath. Bake for about 25-30 minutes, or until the centers are just set but still slightly jiggly.
- Cool and chill: Remove the cheesecakes from the water bath and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the filling to set fully.
- Caramelize the topping: Sprinkle a generous layer of sugar evenly over each cheesecake. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown and crispy, creating the signature brûlée crust.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- Using silicone muffin tins makes it easier to remove the cheesecakes without cracking.
- Be careful not to overbake; the centers should still jiggle slightly when done.
- If you don’t have a kitchen torch, you can place the cheesecakes under a broiler for a minute or two to caramelize the sugar, watching closely to prevent burning.
- Chilling overnight enhances the flavors and texture.
