Crème Brûlée Cheesecake (Print Version)
# Ingredients:
01 -
9 graham crackers, finely crushed (about 1 sleeve).
02 -
6 tbsp unsalted butter, melted.
03 -
1/4 cup granulated sugar.
04 -
16 oz cream cheese, softened.
05 -
1/2 cup granulated sugar.
06 -
1 tsp vanilla extract.
07 -
1 large egg.
08 -
2 egg yolks.
09 -
1/2 cup sour cream.
10 -
Pinch of salt.
11 -
1/3 cup superfine sugar, for caramelizing.
# Instructions:
01 -
Set your oven to 275°F (135°C). Line a muffin tin with cupcake liners.
02 -
In a bowl, mix the crushed graham crackers, sugar, and melted butter. Press the mixture evenly into the cupcake liners to form the base.
03 -
Beat the softened cream cheese and sugar together until smooth. Add the vanilla, egg, egg yolks, sour cream, and salt, then mix until creamy and lump-free.
04 -
Spoon the cheesecake batter into the cupcake liners, filling them about three-quarters full.
05 -
Bake the cupcakes in the preheated oven for 22-25 minutes, or until the filling is set. Let them cool in the tin.
06 -
Once the cupcakes are cooled, sprinkle the superfine sugar over the tops of each. Use a kitchen torch or broiler to caramelize the sugar until it turns golden brown.
# Notes:
01 -
Cooling Time: Allow the cupcakes to cool completely before caramelizing the sugar to avoid melting the filling.
02 -
Flavor Tip: You can add a splash of lemon zest or vanilla bean paste to the filling for extra flavor.
03 -
Torch Tip: Be careful with the torch to prevent burning the sugar too much; the goal is a golden, crisp top.