Mini Crème Brûlée Cheesecakes Delightful Dessert Treat

Ingredients

Instructions

1. 1

   Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers and melted butter. Mix until all crumbs are moist.

2. 2

   Line a muffin tin with cupcake liners. Press about 2 tablespoons of the graham cracker mixture into the bottom of each liner, ensuring it’s compact. Bake for 5-7 minutes until lightly golden. Remove from oven and let cool.

3. 3

   In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy. Gradually add the granulated sugar, continuing to beat until combined.

4. 4

   Mix in sour cream, heavy cream, eggs, vanilla extract, and salt. Beat until the mixture is smooth and well incorporated, scraping down the sides of the bowl as necessary.

5. 5

   Pour the cheesecake mixture evenly over the cooled graham cracker crusts in each cupcake liner, filling them about 3/4 full.

6. 6

   Place the muffin tin in the center of the oven and bake for 20-25 minutes or until the cheesecakes are just set in the center. They should still have a slight jiggle.

7. 7

   Once baked, remove from the oven and allow them to cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

8. 8

   Just before serving, sprinkle a thin layer of sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don't have a torch, place them under the broiler for 1-2 minutes, watching closely to prevent burning.

9. 9

   Allow the sugar to harden for a minute before serving.