There are certain foods that many of us just appreciate and when they are in front of us, it seems as if it is a special treat. An example of this can be seen in many of the dessert foods that we may eat when we have the opportunity to do so. Cheesecake is one of those flavors and crème brûlée is another. In fact, you may even have a difficult time choosing between these two. Fortunately, that is no longer necessary.
This crème brûlée cheesecake brings together the perfect combination of flavors and textures for your dessert loving pleasure. It even comes in a miniature form, so you may want to grab a couple and enjoy them. Try making this for your family and watch how they stick around after dinner and enjoy this special treat.
Ingredients:
For the cheesecake
2 (8 ounce) packages cream cheese, softened at room temperature
¾ cup granulated sugar
½ teaspoon salt
2 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup sour cream
For the crust
1 cup graham cracker crumbs
4 tablespoons butter, melted
For the topping
Granulated sugar
Directions:
Preheat oven to 300 degrees. Place and seal graham crackers in a freezer bag. Smash into crumbs. Combine with melted butter.
Line a muffin tin with cupcake wrappers. Place a tablespoon of of the crumbs in the cups and press down to form a crust. Chill in the fridge.
In a mixing bowl, beat cream cheese until creamy. Add vanilla, sugar, and salt and continue mixing. Then add eggs and sour cream.
Divide the mixture and pour into the chilled cups. Tap the tray gently to make any air bubbles rise to the top. Bake for about 20 minutes or until firm and a little wobbly in the center.
Chill in the fridge for at least 1 hour. When ready to serve, remove the paper liners.
Sprinkle an even layer of sugar on top of each cheesecake. Use a torch or broiler to caramelize the sugar until golden brown, but not burnt. Allow the sugar to harden.