Vanilla Bean Crème Brûlée Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
56 g melted unsalted butter
02 -
120 g crushed graham crackers
03 -
25 g white sugar
→ Cheesecake Filling
04 -
2 big eggs
05 -
100 g white sugar
06 -
450 g softened cream cheese
07 -
120 g heavy cream
08 -
120 g sour cream
09 -
1 vanilla bean (cut open, seeds scraped out)
10 -
5 ml vanilla extract
→ Crème Brûlée Topping
11 -
50 g white sugar
# Instructions:
01 -
Pop them in the fridge for a couple hours till cool, then they're ready for the best bite ever—creamy and crisp all in one.
02 -
Dust each cold cheesecake with a hearty spoonful of sugar. Use your torch to quickly brown it till it's crunchy and golden. Give it a few minutes to set.
03 -
Spoon the creamy batter into the liners so they're about three-quarters full. Bake for 20–25 minutes. You want the centers to be set and the tops to puff up a bit. Let them cool completely outside the oven, then stash them in the fridge till solid.
04 -
Blend cream cheese and sugar in a big bowl until everything's smooth. Add in the eggs one at a time, mixing in-between. Pour in the sour cream, heavy cream, and vanilla stuff, then blend again till it's all creamy and lump-free.
05 -
Mix together the graham cracker bits, sugar, and the melted butter in a bowl till it looks like wet sand. Scoop about a spoonful into each liner and squish it down into an even layer using the back of a spoon.
06 -
Crank the oven up to 160°C. Drop cupcake liners into your muffin tin, so you're ready to go.
# Notes:
01 -
Let the cheesecakes hang out in the fridge for at least two hours before you dig in. This makes them super creamy and brings out the taste.
02 -
Give the sugar a quick torching right before eating so you get that awesome crunchy top everyone loves.