Easy Crème Brûlée Cheesecakes
Two dessert favorites join forces in this easy recipe for Crème Brûlée Cheesecakes starring a tangy cream cheese custard with sweet and crunchy torched topping.
- 12 ounces cream cheese, at room temp
- 1/4 cup sugar
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 2 teaspoons vanilla extract
- 2 Tablespoons sugar
Adapted from justataste.com
Preheat the oven to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it's smooth and creamy, scraping down the sides frequently, about 2 minutes. Add 1/4 cup sugar and continue beating the mixture and scraping down the sides until there are no visible lumps.
With the mixer on a low speed, slowly stream in the heavy cream and mix just until combined. Add the egg yolks, one at a time, mixing between each addition. Stir in the vanilla extract.
Place six crème brûlée molds on a baking sheet. Pour the mixture evenly among the molds. Place the baking sheet in the oven then pour enough almost boiling water into the baking sheet until it comes up halfway around the molds. Bake the cheesecakes for about 50 minutes, or just until they are set.
Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, cover each with plastic wrap and refrigerate them for a minimum of 2 hours.
When ready to serve, remove the cheesecakes from the fridge and discard the plastic wrap. Sprinkle each with 1 teaspoon of the remaining sugar. Using a butane torch, caramelize the sugar until it's golden brown. (Alternatively, place the molds under a preheated broiler until the sugar is caramelized.) Serve immediately.