Creamy Mini Cheesecakes Brûlée (Print Version)

# Ingredients:

→ Crust

01 - Crushed graham crackers – 250 g
02 - Melted butter – 45 g

→ Cheesecake Filling

03 - Cream cheese – 2 x 225 g blocks
04 - White sugar – 100 g
05 - Large eggs – 2
06 - Vanilla extract – 1 tsp
07 - Heavy cream – 60 ml

→ Crème Brûlée Topping

08 - White sugar – 50 g (to caramelize)

# Instructions:

01 - Heat your oven to 165°C and line a muffin tray with cupcake papers.
02 - Stir the graham crumbs and melted butter together. Press the mixture firmly into each liner.
03 - Beat the cream cheese with the sugar until smooth. Add the eggs one at a time, then fold in the vanilla and cream.
04 - Pour the filling onto the crust and bake it for around 18–20 minutes.
05 - Let the cheesecakes cool completely, then pop them in the fridge for 2 hours.
06 - Spread sugar over each cheesecake, then use a kitchen torch to brûlée the tops till crispy and golden.

# Notes:

01 - This dessert is like cheesecake with a twist of crème brûlée.
02 - You can keep it in the fridge for up to 3 days.
03 - Perfect for impressing guests at any dinner party.
04 - You can get it ready ahead of time too!

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