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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes
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Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crispy caramelized sugar topping, all in elegant, bite-sized servings. This quick and easy dessert offers a perfect balance of textures and customizable flavors, making it ideal for parties, special occasions, or simply treating yourself to a luxurious treat.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs or digestive biscuits
  • 4 tablespoons melted butter

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 2/3 cup granulated sugar (plus extra for caramelizing)
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this firmly into the bottom of mini ramekins or muffin tins to form an even, crunchy crust layer.
  2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in heavy cream and vanilla extract until fully incorporated.
  3. Fill the Ramekins: Pour the cheesecake mixture evenly over the prepared crusts, filling each ramekin nearly to the top for generous portions.
  4. Bake to Perfection: Place the filled ramekins in a water bath and bake at 325°F (160°C) for about 25-30 minutes, or until the cheesecakes are just set with centers that still jiggle slightly, ensuring a silky custard-like texture without cracks.
  5. Chill Completely: Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and develop flavors.
  6. Caramelize the Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar on each cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If you don’t have a torch, use a broiler carefully, watching to prevent burning.

Notes

  • Use room temperature cream cheese for a smooth, lump-free filling.
  • Bake cheesecakes in a water bath to prevent cracking and maintain silky texture.
  • Avoid overbaking; the centers should jiggle slightly.
  • Caramelize sugar carefully to avoid burning the topping.
  • Chill for sufficient time for best texture and flavor development.

Nutrition

Keywords: mini cheesecake, crème brûlée, caramelized sugar topping, bite-sized dessert, party dessert, creamy cheesecake, quick dessert

Find it online: https://withnora.com/mini-crme-brle-cheesecakes/