Brûléed Cheesecake Cups (Print Version)
# Ingredients:
→ Crust Layer
01 -
4 tablespoons melted unsalted butter
02 -
1 cup of graham cracker crumbs
03 -
2 tablespoons white sugar
→ Main Filling
04 -
16 oz softened cream cheese
05 -
1 teaspoon vanilla extract
06 -
1/2 cup white sugar
07 -
2 large eggs
08 -
1/2 cup sour cream
09 -
1 scraped vanilla bean (seeds only)
10 -
1/2 cup heavy whipping cream
→ Top Sugar Layer
11 -
1/4 cup granulated sugar (1 teaspoon for each cupcake)
# Instructions:
01 -
Set your oven to 325°F (160°C). Add liners to all 12 cups of a muffin pan.
02 -
Mix graham crumbs, 2 tablespoons of sugar, and butter in a mixing bowl. Stir until the texture is evenly damp. Use about 1 tablespoon of the crust for each cupcake slot, pressing it down firmly with a spoon’s back.
03 -
In a big bowl, blend cream cheese with sugar using an electric beater. Beat until smooth, about 2 minutes. Add eggs one at a time, mixing after each. Combine sour cream, heavy cream, vanilla seeds, and extract till smooth and even.
04 -
Scoop the cheesecake mixture into the cupcake liners, leaving a bit of space at the top. Lightly tap the pan on the table to pop any bubbles.
05 -
Put the pans in the oven. Bake for 20-25 minutes until the centers set but still jiggle a little. The tops should puff slightly without being watery.
06 -
Take out the cheesecakes and let them cool in the pan at room temperature. Stick them in the fridge for at least 2 hours or overnight to firm up.
07 -
Right before eating, sprinkle a teaspoon of sugar over every cold cheesecake. Use a torch to melt it by moving the flame around until the sugar turns golden and bubbly. Don’t let it burn!
08 -
Let the caramel layer harden for a few minutes for a crunchy top. Serve chilled and enjoy breaking through the crispy sugar to the creamy middle.
# Notes:
01 -
No torch? Slide the sugar-topped cheesecakes under a broiler for 1-2 minutes, keeping an eye on it to prevent burning.
02 -
For the best crunch, caramelize the sugar right before you eat. If you do it ahead, it can go soft in the fridge.
03 -
If you’re out of vanilla beans, just swap them for 1 more teaspoon of good-quality vanilla extract.