Vanilla Bean Crème Brûlée Cheesecake (Printable Version)
Smooth vanilla cheesecake meets caramelized sugar in bite-sized, brûléed cupcake treats.
# What You'll Need:
→ Crust
01 -
125 g graham cracker crumbs
02 -
25 g granulated sugar
03 -
57 g unsalted butter, melted
→ Cheesecake Filling
04 -
454 g cream cheese, softened
05 -
100 g granulated sugar
06 -
2 large eggs
07 -
120 g sour cream
08 -
120 ml heavy cream
09 -
1 vanilla bean, split and seeds scraped
10 -
5 ml vanilla extract
→ Brûlée Topping
11 -
50 g granulated sugar
# Steps to Follow:
01 -
Preheat oven to 160°C. Line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated, then press approximately 1 tablespoon of the mixture into the bottom of each liner. Compact mixture with the back of a spoon.
03 -
In a large bowl, beat the cream cheese and sugar until creamy and smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until fully combined.
04 -
Fill each cupcake liner about three-quarters full with the cheesecake batter. Bake for 20–25 minutes until centers are set and tops are slightly puffed.
05 -
Let cheesecakes cool to room temperature in the tin. Refrigerate for at least 2 hours until fully chilled and firm.
06 -
Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and reaches a deep amber color. Allow sugar to harden for several minutes.
07 -
Serve cheesecakes chilled to enjoy the contrast between creamy filling and the crisp caramelized sugar crust.
# Additional Notes:
01 -
Chill cheesecakes thoroughly before serving for optimal texture and flavor.
02 -
Caramelize the sugar topping just before serving for maximum crunch.