Vanilla Bean Crème Brûlée Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup butter, melted
→ Filling
03 -
16 oz cream cheese, softened
04 -
1/2 cup sugar
05 -
1 vanilla bean, seeds scraped
06 -
2 eggs
07 -
1/2 cup heavy cream
→ Topping
08 -
1/4 cup granulated sugar for brûlée topping
# Instructions:
01 -
Preheat the oven to 325°F (165°C) and line a cupcake tin with liners.
02 -
In a bowl, mix the graham cracker crumbs with melted butter and press the mixture into the bottoms of the liners to form the crust.
03 -
In another bowl, beat together the softened cream cheese, sugar, and scraped vanilla bean seeds until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the heavy cream.
04 -
Pour the cheesecake batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until the centers are set.
05 -
Allow the cupcakes to cool completely. Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until golden and crispy.
# Notes:
01 -
Keep your screen from going dark during preparation using Cook Mode.
02 -
For best results, ensure cream cheese is fully softened before mixing.