MINI CRÈME BRÛLÉE CHEESECAKES
Creamy mini crème brûlée cheesecakes with perfectly caramelized top will make your next special occasion even more special. Individual mini portions are perfect for garden or cocktail parties. Crackling caramelized top makes this mini cheesecakes very tasty.
Equipment
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1 mini cheesecake pan with removable bottom (1.6 inch cavities) (from Chicago Metallic)
Ingredients
Graham cracker crust
- 2 cups (200 g) graham crackers crumbs
- ½ cup (125 g) unsalted butter melted
- 2 tablespoons (30 g) granulated sugar
- 1 pinch salt
Crème brûlée cheesecake
- 2 packages (500 g) cream cheese room temperature
- ½ cup (100 g) granulated sugar
- 4 large (70 g) egg yolks room temperature
- 1½ teaspoon vanilla extract
- ½ cup (100 ml) whipping cream (35%) chilled
Toppings
- 12 teaspoons granulated sugar fine
Instructions
Graham cracker crust
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Place Graham cracker crumbs in a medium bowl and mix in sugar , salt and melted butter. Mix well until it looks like a sandy texture.
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Butter each cavity of the mini cheesecake pan and scoop 1 tablespoon of Graham cracker mixture in each cavity. Using a tamper or back of the small spoon, press the mixture evenly. Set aside.
Cheesecake filling
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In a large bowl of an electric mixer, with a paddle attachment, add cream cheese with sugar and mix until creamy.
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Add egg yolks one by one and vanilla extract. Mix until just combined.
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Take chilled whipping cream and add it to the cream cheese mixture. Mix until well combined.
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Using an ice cream scoop, fill in the mini cheesecake cavities until the top. Shake gently the pan to even out the top surface.
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Bake in preheated oven 150 ℃ / 300 ℉ for 15 minutes. Keep close eye on the mini cheesecakes around 12 minutes of baking, if you see cheesecake batter puffing up and overflowing, remove it from the oven immediately.
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Remove the pan from the oven and let the cheesecakes come to room temperature. Then place the pan in the refrigerator for 6 hours.
Caramelize the topping
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Remove the mini cheesecakes from the cavities and place them on a plate. Sprinkle 1 teaspoon of sugar on each cheesecake and use a blow torch to heat up the sugar by moving it all around. The top will turn golden brown. Allow the caramelized sugar to cool for a minute or two to harden.
Notes
If you don’t have a blowtorch: Alternatively, place the cheesecakes under a preheated broiler for 1–2 minutes, watching closely to avoid burning.
How to store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The caramel topping may soften slightly but will still be delicious.
Making mini cheesecakes ahead: These cheesecakes can be made and refrigerated up to 2 days in advance. Add the caramelized sugar topping just before serving to maintain its crunch.
Freezing mini crème brûlée cheesecakes: You can freeze them without the brûlée topping for up to 3 months. Thaw the mini cheesecakes overnight in the refrigerator and caramelize the sugar topping before serving.
