Mini Crème Brûlée Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
6 sheets graham crackers, crushed
02 -
1½ tablespoons (18g) granulated sugar
03 -
3 tablespoons (42g) unsalted butter, melted
04 -
Pinch of salt
→ Cheesecake Filling
05 -
2 blocks (454g) cream cheese, room temperature
06 -
¾ cup (150g) granulated sugar
07 -
2 large eggs, room temperature
08 -
⅓ cup (75g) heavy cream, room temperature
09 -
1 tablespoon vanilla extract
→ Topping
10 -
¼ cup (50g) granulated sugar
# Instructions:
01 -
Mix graham crumbs, sugar, salt, and butter. Press into lined muffin tin. Bake at 325°F for 8-10 minutes.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, then cream and vanilla.
03 -
Fill liners, bake at 300°F for 15 minutes. Turn off oven, rest 30 minutes, then crack door until cool.
04 -
Top cold cheesecakes with sugar and torch until caramelized, or broil briefly.
# Notes:
01 -
Use room temperature ingredients
02 -
Beat at low speed to prevent bubbles
03 -
Don't overbake - should be slightly jiggly