Description
These creamy mini crème brûlée cheesecakes combine a silky smooth cheesecake filling with a crisp caramelized sugar topping, perfect for an elegant yet fuss-free dessert.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- Pinch of salt
- Lemon zest from 1 lemon (optional)
- About 2 tbsp granulated sugar per cheesecake for caramelizing (use superfine sugar if available)
Instructions
- Preheat your oven to 325°F (160°C). Set oven rack in the middle position.
- Place a folded kitchen towel at the bottom of a large baking pan to stabilize ramekins.
- In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
- Gradually add granulated sugar, mixing well. Add eggs one at a time, beating gently after each addition. Mix just until combined to avoid overmixing.
- Pour in heavy cream, vanilla extract, a pinch of salt, and lemon zest if using. Blend on low speed until silky and smooth.
- Optionally strain the batter through a fine-mesh sieve for an ultra-smooth finish.
- Divide batter evenly among 4-6 ramekins (4 oz / 120 ml each), leaving space at the top.
- Carefully pour hot water into the baking pan around the ramekins, filling halfway up their sides.
- Bake for 35-40 minutes until edges are set but centers jiggle slightly when shaken.
- Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle about 2 tablespoons of granulated sugar evenly over each cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, place under broiler for 1-2 minutes, watching closely.
- Serve immediately for best contrast between cold creamy cheesecake and warm crisp sugar.
Notes
Do not overbeat the batter to avoid cracks. Use room temperature ingredients for best texture. Water bath prevents cracking and ensures creamy custard. Chill cheesecakes thoroughly before caramelizing sugar topping. If no kitchen torch, use broiler carefully. For dairy-free, try vegan cream cheese and coconut cream but texture will vary. Can freeze without brûlée topping for up to a month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 mini cheesecake (4
- Calories: 320
- Fat: 25
- Carbohydrates: 18
- Protein: 5
Keywords: mini cheesecake, crème brûlée, creamy dessert, caramelized sugar, easy dessert, gluten-free dessert