Crème Brûlée Mini Cakes (Printable Version)
Little cheesecakes topped with caramelized sugar and a buttery crust. A mash-up of brûlée goodness and cheesecake creaminess.
# Ingredients:
01 -
1/4 cup white sugar for the topping.
02 -
16 ounces softened cream cheese.
03 -
1/4 cup heavy whipping cream.
04 -
3 tablespoons butter, melted.
05 -
1 cup crushed graham crackers.
06 -
2 tablespoons white sugar for the crust.
07 -
2 eggs, large size.
08 -
1 teaspoon pure vanilla.
09 -
1/2 cup sugar for the filling.
# Steps:
01 -
Set the oven to 325°F and place liners in your muffin pan.
02 -
Stir together the crumbs, butter, and sugar. Press mixture into the liners and bake 5 minutes.
03 -
Whip the cream cheese and sugar until smooth. Add eggs one by one, then blend in the cream and vanilla.
04 -
Spoon the filling into the liners until they're about 3/4 full. Bake for 18-20 minutes—center should still jiggle a bit.
05 -
Let them cool to room temperature, then chill in the fridge for at least 2 hours.
06 -
Dust tops with sugar and caramelize using a torch.
# Notes:
01 -
You can switch to gluten-free ingredients if needed.
02 -
Tastes best if eaten the same day.
03 -
Caramelize the sugar right before eating.