Mini Crème Brûlée Cheesecakes Rich and Creamy Delight

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 cups cream cheese, softened
• 3 quarters cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup heavy cream
• 1 tablespoon cornstarch
• to taste sugar Extra sugar for caramelizing

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of 12 muffin cups lined with paper liners. Bake for 5 minutes, then let cool while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the granulated sugar and continue mixing until well incorporated.
4. Mix in the vanilla extract and cornstarch until fully integrated. Add eggs one at a time, mixing on low speed after each addition until just combined. Finally, add the heavy cream and mix until smooth.
5. Pour the cheesecake mixture over the cooled graham cracker crusts, filling each muffin cup about ¾ full.
6. Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to help them set without cracking.
7. Remove the cheesecakes from the oven and let them cool at room temperature for 30 minutes. Then, transfer them to the refrigerator to chill for at least 4 hours or overnight for best results.
8. Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. (If you don’t have a torch, you can place them under the broiler for a few minutes, but watch closely!)
9. Allow the caramel to cool for a couple of minutes before serving.