Description

These mini cheesecakes combine the creamy richness of cheesecake with the caramelized sugar topping of crème brûlée, all in a perfect individual serving.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 tablespoon all-purpose flour
1/4 cup granulated sugar for topping

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Instructions

1. Prepare the Crust:

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press about 1 tablespoon of mixture into the bottom of each liner. Bake for 8 minutes, then set aside to cool.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla, sour cream, heavy cream, and flour until just combined.
Divide the filling evenly among the crusts, filling almost to the top. Place muffin tin in a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
Bake for 20-22 minutes, until centers are almost set but still slightly jiggly. Turn off oven, leave door ajar, and let cheesecakes cool in oven for 30 minutes. Then remove from water bath and refrigerate at least 4 hours or overnight.
Just before serving, sprinkle about 1 teaspoon sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let the sugar harden for 1-2 minutes before serving.

Notes

You can customize the seasonings to taste. For best results, use full-fat cream cheese and let it come to room temperature. If you don’t have a torch, you can place the cheesecakes under the broiler for 1-2 minutes, watching carefully.