Description
Indulge in a rich and creamy Mini Creme Brulee Cheesecake, perfectly sized for individual servings and topped with a caramelized sugar crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/4 cup granulated sugar for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of 6 ramekins to form a crust.
- In a large mixing bowl, beat the cream cheese and 1/2 cup of sugar together until smooth and creamy.
- Add the sour cream, eggs, vanilla extract, and heavy cream to the cream cheese mixture. Beat until well combined and smooth.
- Pour the cheesecake batter evenly into the prepared ramekins over the crust.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
- Before serving, sprinkle 1 tablespoon of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely to avoid burning.
- Allow the caramelized sugar to harden for a few minutes before serving.
Notes
- For a lighter version, you can substitute the heavy cream with Greek yogurt.
- Ensure that the cream cheese is at room temperature for a smoother texture.
- Experiment with different flavors by adding lemon zest or chocolate to the batter.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 400
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg