Description
A decadent fusion of silky cheesecake and classic creme brulee with a caramelized sugar topping.
Ingredients
1.5 cups graham cracker crumbs
3 tbsp granulated sugar (for crust)
5 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar (for batter)
2 large eggs, room temperature
1/2 cup heavy cream
2 tsp vanilla bean paste
1/4 cup superfine sugar (for topping)
Instructions
Step 1: Preheat oven to 325°F and line a cupcake tin.
Step 2: Mix graham crumbs, sugar, and melted butter. Press into the bottom of the liners.
Step 3: Bake crusts for 5 minutes, then cool.
Step 4: Beat cream cheese and sugar until smooth and fluffy.
Step 5: Incorporate eggs one at a time on low speed.
Step 6: Fold in heavy cream and vanilla bean paste until silky.
Step 7: Fill liners 3/4 full with the cheesecake batter.
Step 8: Bake for 18-22 minutes until edges are set but centers jiggle slightly.
Step 9: Cool completely, then refrigerate for at least 4 hours.
Step 10: Sprinkle superfine sugar on tops and caramelize with a kitchen torch before serving.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps. Only torch the sugar immediately before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
