Vanilla Bean Brûlée Cake (Printable Version)
# What You'll Need:
→ Crust
01 -
4 tablespoons unsalted butter, melted
02 -
2 tablespoons white sugar
03 -
1 cup graham cracker crumbs
→ Cheesecake Filling
04 -
2 large eggs
05 -
1 vanilla bean, slice and scrape out the seeds
06 -
1 tablespoon plain flour
07 -
1/2 cup white sugar
08 -
16 ounces cream cheese, soften first
09 -
1 teaspoon vanilla extract
10 -
1/4 cup sour cream
→ Crème Brûlée Topping
11 -
1/4 cup white sugar
# How to Make It:
01 -
Line a muffin tray with cupcake liners and set your oven to 325°F (160°C). Toss together the graham crumbs, sugar, and warm butter till it’s like damp sand. Push a spoonful into each liner nice and tight. Bake them for about 5 minutes and cool them off to the side.
02 -
Mix cream cheese and sugar with a hand mixer until there aren’t any lumps left and it’s super creamy. Stir in the vanilla bean seeds, sour cream, and plain flour so everything’s fully blended. Crack in one egg, mix, toss in the other, then add vanilla extract last and mix till smooth as can be.
03 -
Spoon the cheesecake mix into your liners, filling each almost up. Slide the tray in the oven and bake for 18 to 22 minutes, so the centers don’t jiggle much. Pull out the muffins and let them hang out until they’re not warm anymore—then chill in the fridge a good 2 hours minimum.
04 -
Ready to eat? Sprinkle a light layer of white sugar on every cold cheesecake. Take your kitchen torch and move it in circles over the sugar until it bubbles and goes golden. Let the top set just a bit, then dig in.
# Additional Tips:
01 -
Don’t skip chilling—if you want that yummy texture, let them get cold all the way before torching.