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- 8 oz (225g) cream cheese, softened - 1/2 cup (100g) granulated sugar - 1/2 cup (120ml) heavy cream - 1 teaspoon vanilla extract - 2 large egg yolks - 1 tablespoon cornstarch - 1/4 cup (50g) brown sugar (for topping) - Fresh berries (for garnish, optional) - Mint leaves (for garnish, optional)

Mini Creme Brulee Cheese Recipe

Indulge in the delightful Mini Crème Brûlée Cheese Recipe, a simple and tasty treat that brings a gourmet twist to dessert. With just a few easy steps, you can create creamy, bite-sized cheesecakes topped with a perfect caramelized layer that will wow your guests. Perfect for gatherings or a sweet personal treat, these cheesecakes are sure to satisfy your cravings. Click through to explore the full recipe and impress your family and friends today!
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Ingredients
  

8 oz (225g) cream cheese, softened

1/2 cup (100g) granulated sugar

1/2 cup (120ml) heavy cream

1 teaspoon vanilla extract

2 large egg yolks

1 tablespoon cornstarch

1/4 cup (50g) brown sugar (for topping)

Fresh berries (for garnish, optional)

Mint leaves (for garnish, optional)

Instructions
 

Preheat your oven to 325°F (163°C). Prepare a muffin tin by lining it with mini cupcake liners or greasing them lightly.

    In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy using an electric mixer.

      Add the heavy cream and vanilla extract to the cream cheese mixture. Mix until fully combined.

        In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add this to the cream cheese mixture, beating until well incorporated.

          Pour the cheesecake batter evenly into the prepared muffin tin, filling each liner about 3/4 full.

            Place the muffin tin in a larger baking dish, and fill the dish with hot water until it reaches halfway up the sides of the muffin tin (this creates a water bath for even cooking).

              Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the centers jiggle slightly.

                Once done, remove the baking dishes and let them cool at room temperature for about 30 minutes before transferring to the refrigerator. Chill for at least 2 hours to set.

                  Once the cheesecakes have set, sprinkle a thin layer of brown sugar on top of each mini cheesecake.

                    Using a kitchen torch, carefully caramelize the brown sugar until it is melted and bubbly, forming a crispy top. Let it cool for a couple of minutes to harden.

                      Optionally, garnish with fresh berries and mint leaves before serving.

                        Prep Time: 15 minutes | Total Time: 3 hours | Servings: 12