Small creamy cheesecakes brûlée (Print Version)
# Ingredients:
→ Crust Base
01 -
250 g of graham crackers, smashed into crumbs
02 -
45 g of melted butter
→ Cheesecake Filling
03 -
Two 225 g packages of cream cheese
04 -
100 g of granulated sugar
05 -
2 large eggs
06 -
1 teaspoon of vanilla extract
07 -
60 ml of heavy cream
→ Crème Brûlée Topping
08 -
50 g of granulated sugar (to caramelize)
# Instructions:
01 -
Heat your oven to 165°C. Line your muffin tin with paper liners.
02 -
Mix together the graham cracker crumbs and the melted butter. Press this mixture firmly into the bottom of each muffin cup.
03 -
Blend the cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then pour in the vanilla and heavy cream, mixing until fully combined.
04 -
Pour the filling over the crusts. Bake for 18 to 20 minutes.
05 -
Let the cheesecakes cool down completely, then chill them in the fridge for at least two hours.
06 -
Sprinkle sugar on top of each mini cheesecake. Use a kitchen torch to caramelize until a crunchy, golden topping forms.
# Notes:
01 -
A mix of cheesecake and crème brûlée!
02 -
Can be stored in the fridge for up to three days
03 -
Perfect for a fancy after-dinner treat
04 -
Great to prepare the day before serving