Description
A delectable combination of creamy cheesecake and caramelized crust, these mini cheesecakes are perfect for impressing your guests.
Ingredients
Scale
For the base:
- 1 cup graham cracker crumbs
- 5 tablespoons melted butter
- Pinch of sugar
For the filling:
- 8 oz cream cheese, at room temperature
- 1/2 cup sugar
- 1/3 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
For the caramel:
- 1/4 cup sugar
- 1 tablespoon water
Instructions
- Prepare the base: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of silicone muffin tins or individual ramekins. Refrigerate while preparing the filling.
- Prepare the filling: Beat cream cheese until smooth. Gradually add sugar, heavy cream, eggs, vanilla, and salt, beating well after each addition.
- Assemble: Pour filling over the prepared base.
- Bake: Bake in a water bath at 325°F (165°C) for about 25-30 minutes, or until centers are just set. Cool completely before refrigerating for at least 2 hours.
- Caramelize: Sprinkle generously with sugar. Use a kitchen torch to caramelize until golden and crispy.
Notes
- For a richer flavor, you can use brown sugar for caramelizing.
- Ensure the cream cheese is at room temperature for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg