Description
Delicate mini creme brulee cheesecakes blend French elegance with creamy American comfort. Caramelized sugar tops silky cream cheese filling, creating a luxurious dessert that delights senses with each elegant bite.
Ingredients
Scale
Dairy:
- 12 ounces (340 grams) cream cheese, softened
- ¼ cup (60 milliliters) heavy cream
- 4 tablespoons (56 grams) unsalted butter, melted
- 2 large eggs
Base/Crust Ingredients:
- 1 cup (240 milliliters) graham cracker crumbs
- 2 tablespoons (30 grams) granulated sugar
Sweeteners and Flavor Enhancers:
- ⅓ cup (67 grams) granulated sugar
- 4 tablespoons (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to a moderate temperature and prepare a standard muffin tin with paper liners.
- Combine graham cracker crumbs with sugar and melted butter, mixing until the texture resembles damp sand.
- Distribute the crust mixture evenly across muffin cups, firmly pressing down with a spoon or glass to create a compact base.
- Briefly bake the crust for a few minutes to set, then allow to cool completely.
- Using an electric mixer, whip cream cheese and sugar until achieving a smooth, velvety consistency.
- Incorporate eggs individually, ensuring thorough blending after each addition.
- Gently fold in vanilla extract, heavy cream, and salt, mixing until ingredients are fully integrated.
- Carefully pour the cheesecake filling into each prepared crust, filling nearly to the top.
- Bake until centers appear set but maintain a slight wobble when gently shaken.
- Remove from oven and allow to cool at room temperature for half an hour.
- Refrigerate for several hours until completely chilled and firm.
- Prior to serving, extract cheesecakes from their liners and place on a heat-resistant surface.
- Delicately dust the top of each cheesecake with a thin layer of sugar.
- Caramelize the sugar surface using a kitchen torch until achieving a golden, crisp top.
- Let the caramelized topping cool briefly before presenting and serving.
Notes
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies to make the recipe celiac-friendly.
- Control the water bath technique during baking to prevent cheesecake cracking by placing the muffin tin inside a larger pan filled with hot water, which creates gentle and even heating.
- Achieve ultra-smooth cheesecake filling by ensuring cream cheese is room temperature and beat ingredients at low speed to minimize air incorporation, preventing potential surface cracks.
- When caramelizing sugar topping, move the kitchen torch constantly in circular motions to create an even golden-brown layer without burning, ensuring a perfectly crisp caramel surface.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 335
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg