Vanilla Bean Crème Brûlée Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
120 g graham cracker crumbs
02 -
25 g granulated sugar
03 -
56 g unsalted butter, melted
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
100 g granulated sugar
06 -
2 large eggs
07 -
120 g sour cream
08 -
120 g heavy cream
09 -
1 vanilla bean, split and seeds scraped
10 -
5 ml vanilla extract
→ Crème Brûlée Topping
11 -
50 g granulated sugar
# Instructions:
01 -
Preheat oven to 160°C and line a standard muffin tin with 12 cupcake liners.
02 -
Combine graham cracker crumbs, 25 g sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press 1 tablespoon of the crumb mixture firmly into the base of each liner using the back of a spoon.
03 -
In a large bowl, beat cream cheese and 100 g sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until mixture is uniform and silky.
04 -
Divide batter evenly among the prepared liners, filling each about three-quarters full. Bake for 20–25 minutes until centres are set and tops are slightly puffed. Remove and cool to room temperature. Refrigerate for at least 2 hours until firm.
05 -
Sprinkle 1 teaspoon of granulated sugar evenly atop each chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until deep amber and crisp. Allow the topping to harden for several minutes before serving.
06 -
Serve chilled to enjoy the perfect contrast of creamy filling and crunchy caramelized sugar topping.
# Notes:
01 -
Refrigerate cheesecakes for at least 2 hours prior to serving for optimum texture and fully developed flavors.
02 -
Caramelize sugar on top just before serving to maintain the signature crunchy contrast.