Cheesecake Brulee

By AnneS

Individual cheesecakes with brulee topping!

Ingredients

• 16 oz. cream cheese
• 1/2 cup plus 4 Tablespoons sugar
• 2 Tablespoons sour cream
• 2 eggs
• 1/4 cup heavy cream
• 1 Tablespoon vanilla paste
• 1 cup graham cracker crumbs
• 4 Tablespoons (1/2 stick) unsalted butter, melted and cooled
• 2 Tablespoons brown sugar

Preparation

Step 1

Preheat oven to 325 degrees. Have a pot of boiling water ready.

In bowl of electric mixer, combine cream cheese, 1/2 cup sugar and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth. In a bowl, combine graham cracker crumbs, butter and brown sugar; stir until blended and divide mixture among four mini-springform pans. With fingers, pat mixture evenly onto bottoms and divide cream cheese mixture among the pans. Line outside of pans with heavy duty aluminum foil, shiny-side out; arrange them in a baking pan. Add boiling water to fill baking pan halfway up sides of springform pans.

Bake until filling is set, 35-40 minutes. Refrigerate at least 3 hours. Just before serving, unmold cheesecakes and sprinkle 1/2 tablespoons brown sugar over each surface. With a kitchen torch, move flame continuously in small circles around the surface until sugar melts, bubbles, and lightly browns.

Makes 4 mini-cheesecakes.