Crème Brûlée Recipe
This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with a crisp, caramelized sugar topping reminiscent of traditional crème brûlée. Baked in individual cupcake portions, this elegant dessert offers smooth textures with a delightful crunchy sugar crust, perfect for special occasions or indulgent treats.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 individual cheesecake cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
For the Crust:
- Graham cracker crumbs (quantity not specified, estimated 1 cup)
- 1 tablespoon granulated sugar (for crust mixing)
- melted butter (estimated 3 tablespoons)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for baking the cheesecake cupcakes.
- Make the Crust: In a small bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Press approximately 1 tablespoon of this mixture into the bottom of each cupcake liner to create the crust foundation. Set aside.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each to ensure smooth incorporation.
- Add Dairy and Flavor: Blend in the sour cream, heavy cream, scraped vanilla bean seeds, and vanilla extract thoroughly to create a smooth batter.
- Fill the Muffin Cups: Pour the cheesecake filling over the prepared crusts in the cupcake liners, filling each about three-quarters full.
- Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes until the centers are set but slightly jiggly, indicating they are perfectly baked.
- Cool Completely: Remove from the oven and let the cupcakes cool completely to room temperature, then refrigerate for at least 2 hours to chill and set properly.
- Caramelize the Topping: Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake cupcake. Use a kitchen torch to carefully caramelize the sugar, forming a crisp, golden crust similar to crème brûlée’s iconic topping. Allow to cool for a minute and serve.
Notes
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Use a kitchen torch for the best caramelized topping; alternatively, broil carefully in the oven for a similar effect.
- For best texture, chilling the cheesecakes overnight is recommended.
- You can substitute vanilla bean seeds with 1 tablespoon vanilla extract if vanilla bean is unavailable.
- Allow the caramelized sugar to cool completely before serving to avoid burns.
Keywords: Crème Brûlée Cheesecake, cheesecake cupcakes, crème brûlée topping, vanilla cheesecake, caramelized sugar dessert
Find it online: https://liamjayne.com/creme-brulee-recipe/
