Crème Brûlée Cheesecake Cupcakes.

Crème Brûlée Cheesecake Cupcakes

Crème Brûlée Cheesecake Cupcakes involve a careful balance of simple and high-quality ingredients. I start with a crisp and buttery base of graham crackers. Use full-fat cream cheese for a rich, smooth texture, and ensure the eggs are at room temperature for blending. Super fine sugar is key for that crème brûlée crust, while sour cream adds a subtle tanginess.

This Recipe will make 12 Cupcakes*

Ingredients:

• For the Graham Cracker Crust:

  • 9 graham crackers, finely crushed

  • 6 tablespoons butter, melted

  • 1/4 cup granulated sugar

• For the Cheesecake Filling:

  • 16 ounces cream cheese

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 2 egg yolks

  • 1/2 cup sour cream

  • 1 pinch salt

  • 1/3 cup super fine sugar

Instructions:

• Preheating and Preparation: Preheat the oven to 275. Line a muffin tin with cupcake liners.

• Crust Formation: In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Stir until mixed. Evenly distribute the mixture in the cupcake liners, press firmly to form the base.

• Cheesecake Filling Preparation: In a large bowl, beat the shit out of the cream cheese and sugar until smooth. Add vanilla extract, egg, egg yolks, sour cream, and a pinch of salt. Continue to beat until well combined and the texture is smooth.

• Filling the Cupcake Liners: Spoon the cheesecake batter into each cupcake liner, filling them to about three-quarters full.

• Baking: Bake for 22 to 25 minutes, until the filling is set. Allow the cupcakes to cool completely in the tin.

• Finalizing the Cupcakes: Once cooled, remove the cupcakes from their wrappers. Sprinkle about 1 teaspoon of super fine sugar on each cupcake. Use a kitchen torch to caramelize the sugar, or place the cupcakes on a tray and broil in the oven, watching closely and rotating as needed until the sugar caramelizes. Serve the cupcakes chilled.