Indulge in these delightful mini cheesecakes that combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée.
Ingredients:
For the Crust:
9 graham crackers, finely crushed (about 1 cup)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 egg yolks
½ cup sour cream
Pinch of salt
For the Brûlée Topping:
⅓ cup superfine sugar
Directions:
Prepare the Crust:
Preheat the oven to 275°F (135°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, creating a firm and even crust.
Bake for 8 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Add the eggs and egg yolks one at a time, mixing well after each addition.
Mix in the sour cream and a pinch of salt until the filling is smooth and well combined.
Assemble and Bake:
Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the edges are slightly puffed.
Remove from the oven and allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, refrigerate the cupcakes for at least 2 hours, or until thoroughly chilled.
Brûlée the Topping:
Before serving, remove the cupcakes from the refrigerator.
Evenly sprinkle about 1 teaspoon of superfine sugar over the top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar by moving the flame in small circles over the surface until the sugar melts and turns a deep amber color.
Allow the caramelized sugar to harden for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Chilling Time: 2 hours | Total Time: 2 hours 45 minutes
Kcal: Approximately 300 kcal per cupcake | Servings: 12 cupcakes
