Description
Experience the perfect blend of creamy cheesecake and crunchy caramel in these delightful mini crème brûlée cheesecakes. Ideal for parties or a sweet treat!
Ingredients
Scale
- 8 ounces cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup brown sugar (for caramelizing)
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Pour in the heavy cream and mix until incorporated.
- Add the eggs one at a time, mixing only until combined.
- Pour the mixture into mini cheesecake molds.
- Bake for 25-30 minutes or until set in the center.
- Remove from oven and let cool completely.
- Refrigerate for at least 4 hours before serving.
- Before serving, sprinkle brown sugar on top and use a kitchen torch to caramelize.
Notes
- For a richer flavor, use organic free-range eggs.
- Be careful not to over-bake the cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg