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Ingredients
for 12 cheesecakes
Biscuit Base
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2 cups digestive biscuit (200 g) -
½ cup butter, melted (95 g)
Cheesecake Filling
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14 oz cream cheese (400 g) -
¼ cup sour cream (50 g) -
¾ cup sugar (150 g) - 3 eggs
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1 teaspoon vanilla extract
Crème Brûlée Topping
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1 teaspoon sugar, per cheesecake
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Preparation
- Preheat the oven to 180°C (350°F).
- Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
- Pour in a bowl and combine with the melted butter.
- Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
- Bake for 10 minutes.
- Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
- Whisk in the sugar, eggs, and vanilla until smooth.
- Remove cupcake tray from the oven and top each biscuit base with the filling.
- Bake for 18 minutes and then allow to cool.
- For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
- Ensure the sugar is evening distributed and any excess is knocked off.
- Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
- Enjoy!
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Tips
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Pedro Luis Velarde Navarrete
They all cracked at the top for me, so don’t overmix when the egg is added; BUT since is brûléed, it doesn’t matter. Amazing!!
1 month ago Helpful (3)
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