Vanilla Bean Crème Brûlée Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Filling
04 -
450g cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1/2 cup sour cream
08 -
1/2 cup heavy cream
09 -
1 vanilla bean, split and seeds scraped
10 -
1 teaspoon vanilla extract
→ Topping
11 -
1/4 cup granulated sugar for caramelizing
# How to Make It:
01 -
Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated. Press about 1 tablespoon of mixture into the bottom of each cupcake liner, using the back of a spoon to compact.
03 -
In a large bowl, beat the cream cheese and sugar until 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 well combined.
04 -
Fill each cupcake liner about 3/4 full with the cheesecake batter.
05 -
Bake in the preheated oven for 20-25 minutes or until centers are set and tops are slightly puffed. Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours.
06 -
Before serving, sprinkle 1 teaspoon of sugar evenly over each cheesecake. Use a kitchen torch to caramelize the sugar until it melts and turns deep amber. Let the sugar harden for a few minutes.
07 -
Serve chilled to enjoy the contrast between creamy cheesecake and crunchy caramelized topping.
# Handy Tips:
01 -
Refrigerate the cheesecakes for at least 2 hours before serving to allow the flavors to set and the texture to firm up.
02 -
Caramelize the sugar just before serving for the perfect crunchy contrast to the creamy cheesecake.