Description
Silky vanilla bean creme brulee cheesecake cupcakes blend French patisserie elegance with American dessert creativity. Creamy cheesecake nestled in delicate cupcake form promises indulgent moments that delight your senses with luxurious layers of sweet sophistication.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1/2 cup (100 grams) sugar
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 1/4 cup (57 grams) melted butter
Finishing Ingredients:
- 1 teaspoon vanilla bean paste
- 1/4 cup (60 milliliters) heavy cream
- 1/4 cup (50 grams) sugar (for brulee topping)
Instructions
- Prepare the oven at 325F (163C) and arrange cupcake liners in a standard muffin tin.
- Combine graham cracker crumbs with melted butter, pressing firmly into the base of each liner. Toast the crust for 5-7 minutes until achieving a golden hue, then set aside to cool.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, uniform consistency. Incorporate eggs individually, ensuring thorough blending after each addition.
- Gently fold in vanilla bean paste and heavy cream, mixing until the batter becomes smooth and homogeneous.
- Carefully distribute the cheesecake mixture among cupcake liners, filling each approximately three-quarters full to allow room for rising.
- Transfer the tin to the preheated oven and bake for 20-25 minutes, watching for a slight jiggle in the center indicating perfect doneness.
- Remove from oven and allow cupcakes to cool completely at room temperature, then transfer to the refrigerator for minimum 2 hours to fully set and chill.
- Prior to serving, generously dust the surface of each cupcake with a thin, even layer of granulated sugar.
- Use a kitchen torch to caramelize the sugar, moving continuously until a crisp, golden-brown crust forms across the top.
- Allow the caramelized sugar to cool and harden for a few moments before presenting and serving.
Notes
- Achieve a silky smooth texture by beating cream cheese and sugar thoroughly, ensuring no lumps remain for a perfectly creamy cheesecake base.
- Prevent cracks by avoiding overmixing eggs and baking at a lower temperature, creating a velvety, crack-free surface that looks professionally made.
- Customize the cupcakes by experimenting with different graham cracker alternatives like chocolate wafers or digestive biscuits for unique flavor profiles.
- Make the recipe gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, keeping the delicious essence intact.
- Prep Time: 15 minutes
- Cook Time: 25-32 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg