馃嵁 Vanilla Bean Cr猫me Br没l茅e Cheesecake Cupcakes
Yields: 12 cupcakes
Prep time: 25 minutes
Bake time: 20–22 minutes
Chill time: 3–4 hours (or overnight)
馃 Ingredients
Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 tsp vanilla bean paste (or 1 vanilla bean scraped + 1 tsp vanilla extract)
2 large eggs
¼ cup sour cream
2 tbsp heavy cream
Pinch of salt
Cr猫me Br没l茅e Topping:
¼ cup granulated sugar (for torching)
馃敧 Instructions
1. Prep the crust
1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
2. In a small bowl, mix graham crumbs, sugar, and melted butter until moistened.
3. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly.
4. Bake for 5 minutes, then set aside to cool slightly.
2. Make the cheesecake batter
1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add sugar, vanilla bean paste, and salt; beat until combined.
3. Mix in the sour cream and heavy cream until silky.
4. Add eggs, one at a time, mixing on low speed just until combined (don’t overmix).
3. Bake the cheesecakes
1. Divide the batter evenly among the cupcake liners.
2. Bake for 20–22 minutes, or until centers are set but slightly jiggly.
3. Turn off oven, crack the door open, and let cool inside for 10 minutes.
4. Remove and cool completely at room temperature, then chill at least 3 hours (preferably overnight).
4. Caramelize the tops
1. Sprinkle 1 teaspoon of sugar evenly on top of each chilled cheesecake.
2. Using a kitchen torch, melt the sugar until it’s golden and crisp.
(If you don’t have a torch: place under your oven’s broiler for 1–2 minutes, watching closely!)
3. Let the tops cool for 2–3 minutes to harden into that classic br没l茅e shell.
馃崜 Optional Garnish Ideas
Fresh berries (strawberries, raspberries, or blueberries)
Whipped cream
Mint sprigs
馃挕 Tips
For a smoother texture, make sure all ingredients are at room temperature.
Don’t overbake — a slightly wobbly center firms up as it chills.
Use superfine sugar for the br没l茅e for an even caramel layrs.