Vanilla Bean Crème Brûlée Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
56 g unsalted butter, melted
02 -
25 g white sugar
03 -
120 g crushed graham crackers
→ Cheesecake Filling
04 -
120 g heavy cream
05 -
1 vanilla bean, split open and seeds scraped out
06 -
450 g soft cream cheese
07 -
2 large eggs
08 -
100 g white sugar
09 -
120 g sour cream
10 -
5 ml vanilla extract
→ Crème Brûlée Topping
11 -
50 g white sugar
# Instructions:
01 -
Pop them in the fridge and chill 'em before digging in—the cool creamy bite and crisp caramel top are what makes this so good.
02 -
Right before you eat, toss a teaspoon of sugar over every chilled cheesecake. Blast the tops with your torch until the sugar melts and darkens into a crackly shell. Let it harden up for a bit, then grab a fork.
03 -
Scoop the creamy batter into your cupcake liners until they're about three-quarters full. Slide the tray into your oven for about 20 to 25 minutes—you want the middles to look set, with a little puff on top. Take 'em out to fully cool, then pop in the fridge for a good 2 hours or longer.
04 -
Beat the cream cheese and 100 grams of sugar together until totally smooth. Drop in one egg at a time, mixing well each time. Now go in with the sour cream, heavy cream, those vanilla bean specks, and vanilla extract. Give everything a real good blend so it's luscious and even.
05 -
In a bowl, combine the graham cracker bits, sugar, and melted butter. Stir it all up until it clumps like damp sand. Scoop out a tablespoon for each cupcake liner and press it down flat with a spoon.
06 -
Fire up your oven to 160°C. Pop cupcake liners into a 12-cup muffin tin to get things set up.
# Notes:
01 -
You gotta chill these for a solid 2 hours before serving so the texture’s perfect and the flavors meld.
02 -
Hold off torching the sugar on top until the last second—otherwise you won’t get that snappy crunch.