Mini Crème Brûlée Cheesecakes – Decadent Dessert

Ingredients Recap:

 The Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

 The Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup heavy cream

 The Caramelized Sugar Topping:

• ¼ cup granulated sugar

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners for easy removal and set aside.
   • In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with the butter.
   • Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly. This will form the base for each cheesecake.
   • Bake the crusts in the preheated oven for 5-7 minutes until they are lightly golden. Remove from the oven and allow them to cool slightly while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and ¼ cup of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
   • Add the egg and vanilla extract to the cream cheese mixture, beating until fully incorporated.
   • Finally, add the heavy cream and mix on low speed until just combined. Be careful not to overmix, as this can add too much air to the filling, causing the cheesecakes to crack during baking.
   • Spoon the cheesecake filling over the crusts in the muffin tin, filling each liner almost to the top.
3. Bake the Cheesecakes:
   • Bake the cheesecakes in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly when gently shaken.
   • Turn off the oven and leave the cheesecakes inside for 10 minutes to cool gradually, then transfer them to a wire rack to cool completely. This helps prevent cracks from forming in the cheesecakes.
4. Chill the Cheesecakes:
   • Once the cheesecakes have reached room temperature, transfer them to the refrigerator and chill for at least 2 hours or overnight. Chilling helps the flavors meld together and firms up the texture.
5. Caramelize the Sugar Topping:
   • Just before serving, sprinkle about ½ teaspoon of granulated sugar evenly over the top of each cheesecake.
   • Use a kitchen torch to carefully caramelize the sugar until it turns golden brown and forms a crisp layer. Hold the torch a few inches from the sugar and move it in a circular motion to avoid burning.
   • Allow the caramelized layer to cool for a minute until it hardens into a crackable crust.