Mini Creme Brulee Cheesecake takes a basic cheesecake and takes it up a notch. A great dessert to eat all by yourself or share with your special someone.
Creme Brulee Cheesecake is a great blend of textures. Creamy and smooth cheesecake with a crunchy top. To achieve the crunchy top, I recommend a kitchen torch. However you can do it with the broiler in your oven. It may not be even though. Some spots may not be caramelized at all and other spots burned.
Why should I use a water bath when cooking cheesecake or creme brulee?
A water bath (also called bain-marie) helps distribute the heat evenly around the item you are baking. It helps the cheesecake or creme brulee to cook evenly. This gives you the same consistency throughout the dish. It is a technique used for delicate dishes such as custards, cheesecakes, and creme brulee.
How does the Creme Brulee Cheesecake differ from other cheesecakes?
Creme Brulee has a caramelized sugar top that has hardened. It adds a little crunch to the creaminess of the cheesecake.
Tips for making cheesecake:
- Use room temp eggs and cream cheese.
- Use full fat ingredients.
- Use a water bath.
- Don’t peak before the time is up.
Mini Creme Brulee Cheesecake
This Gluten Free Cheesecake is so good you won't even miss the gluten. In fact, you wouldn't know it's gluten free unless someone told you.
Ingredients
- 32 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream
- 1 1/2 cups sugar
- 2 Tbsp cornstarch
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 cup fine sugar
Instructions
- Preheat oven to 300 F.
- Wrap the bottom and sides of 6 4.5" springform pans with foil. You'll want at least 2 layers.
- Place pans in a larger roaster. Large enough that the sides of the springform pans don't touch the sides of the roaster.
- In mixer with paddle attachment, combine cream cheese and butter until smooth and fluffy.
- Add eggs one at a time. Blend each egg until incorporated.
- Add sour cream, sugar, and cornstarch. Blend until combined.
- Add lemon juice and blend until combined.
- Pour into springform pans. It will be very full.
- Set roaster on oven rack. Add enough water that the water is half way up the springform pans. The water is very important. Don't skip this step.
- Bake for 1 1/2 hours. Tops with be darker and have a tougher skin on it. It will still jiggle. It will look like the cheesecake is going to overflow but it won't.
- Place on cooling rack until completely cooled (about 3 hours).
- Cover and place in refrigerator for 8 hours or longer. I chill it overnight.
- Open springform pans gently and run a table knife around the edges before lifting the side off.
- Sprinkle fine sugar over the top. Using a kitchen torch, carmelize the sugar until it is golden and bubbly. Allow sugar too cool.
- Enjoy.
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