Скачать или смотреть Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Servings: 12 cupcakes

Ingredients:

For the cheesecake:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
12 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 tsp vanilla bean paste
For the crème brûlée topping:
1 cup heavy cream
1/2 cup granulated sugar
1/4 tsp vanilla bean paste

Instructions:

Preheat the oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the crust: In a small bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter, stirring until the mixture is evenly moistened. Divide the crust mixture among the muffin cups, pressing it into the bottom of each cup. Bake for 5 minutes, then set aside to cool.
Prepare the cheesecake batter: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the sour cream and vanilla bean paste.
Fill the muffin cups: Divide the cheesecake batter among the muffin cups, filling each about 3/4 of the way full.
Bake the cheesecakes: Bake the cheesecakes for 18-20 minutes, or until the edges are set and the centers are just slightly jiggly. Allow the cheesecakes to cool completely in the pan.
Prepare the crème brûlée topping: In a small saucepan, combine the heavy cream, granulated sugar, and vanilla bean paste. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
Top the cheesecakes: Once the cheesecakes are cool, spoon a small amount of the crème brûlée topping over each one.
Caramelize the sugar: Just before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake. Caramelize the sugar with a kitchen torch or under the broiler.
Serve: Serve the Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled, with the caramelized sugar on top.

Tips:

For a smooth cheesecake, make sure to beat the cream cheese until it's smooth and creamy.
Don't overmix the cheesecake batter, as this can cause the cheesecakes to crack.
If you don't have a kitchen torch, you can caramelize the sugar under the broiler. Just keep an eye on it to make sure it doesn't burn.

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