MINI CHEESECAKE BRULEE
Yield: makes 20 mini cheesecakes
INGREDIENTS:
·
12 full graham crackers, about 1 1/2
cup ground
·
1/3 cup pecans, lightly toasted,
ground
·
1/3 cup unsalted butter, melted,
slightly cooled
·
16 oz cream cheese, softened, room
temperature
·
1/4 cup sour cream, room temperature
·
3/4 cup granulated sugar
·
2 large eggs, room temperature
·
1 large yolk, room temperature
·
2 tsp vanilla paste, or vanilla
extract
·
1/4 tsp fine sea salt
·
granulated sugar, as needed to
brûlée tops
DIRECTIONS:
1. In a food processor, pulse together graham crackers and
pecans until finely ground. Transfer to a medium bowl and add melted butter.
Fold to combine. Divide among mini cheesecake molds. I used a rounded
tablespoon of crust for each cheesecake. Use a spoon or tamper to pack crust
into mold. Set aside.
2. Preheat oven to 325 degrees F.
3. In the bowl of a stand mixer fitted with a paddle
attachment, add cream cheese and sour cream. Beat on low speed until smooth.
Slowly add sugar while the machine is still on low. Add eggs and yolk, one at a
time. Scrape down bowl as needed to ensure throughout mixing. Add vanilla paste
and sea salt and mix until combined. Evenly divide cheesecake filling among
molds.
4. Bake for 15-18 minutes. Cheesecake may puff up slightly, but
will flatten out once cooled. Let baked cheesecake cool to room temperature,
then transfer to fridge to chill. Let cheesecake chill for at least 30 minutes.
5. Remove from molds and sprinkle tops generously with
granulated sugar. Using a kitchen torch, gently burn the sugar. Serve and
enjoy!
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