CREME BRÛLÉE CHEESECAKE CUPCAKES
Not every stay at home chef will own a brûlée torch. A common question then is: can a person use a lighter or even a candle instead to caramelize the sugar. The short and simple answer is no. Lighters and candles do not produce enough heat to caramelize the sugar evenly or in a timely manner. If you personally do not own a brûlée torch you can also broil the creme brûlée using the broiler setting in your oven. With this method you will need to be careful and watch very closely so that the sugar does not burn.
These creme brûlée cheesecake cupcakes can be made two to three days in advance, but there is a catch. To make these ahead of time simply store the cupcakes in the fridge before you sprinkle the fine sugar on them and caramelize it with the kitchen torch. Then when you are ready to eat, pull out the cupcakes, sprinkle on the fine sugar, and use a kitchen torch to caramelize the sugar.
INGREDIENTS
Graham Cracker Crust
9 graham crackers 1 sleeve, finely crushed
6 tablespoons melted butter
1/4 cup granulated sugar
Cheesecake Filling
16 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1 pinch salt
1/3 cup super fine sugar
INSTRUCTIONS
Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners.
Make your graham cracker crust by stirring together crushed graham crackers with sugar and melted butter. Divide crush amongst cupcake liners and press into the bottom.
In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, egg, egg yolks, sour cream, and salt. Continue beating until combined and smooth.
Spoon cheesecake batter into each cupcake liner until 3/4 full.
Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing.
After cupcakes have cooled, remove from wrappers. Sprinkle about 1 teaspoon of super fine sugar on top of each one. Use a kitchen torch to caramelize sugar, or line up on a try and place under broiler setting in oven. Watch closely, rotating as needed until the sugar is caramelized.. Serve chilled.
These creme brûlée cheesecake cupcakes can be made two to three days in advance, but there is a catch. To make these ahead of time simply store the cupcakes in the fridge before you sprinkle the fine sugar on them and caramelize it with the kitchen torch. Then when you are ready to eat, pull out the cupcakes, sprinkle on the fine sugar, and use a kitchen torch to caramelize the sugar.
INGREDIENTS
Graham Cracker Crust
9 graham crackers 1 sleeve, finely crushed
6 tablespoons melted butter
1/4 cup granulated sugar
Cheesecake Filling
16 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1 pinch salt
1/3 cup super fine sugar
INSTRUCTIONS
Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners.
Make your graham cracker crust by stirring together crushed graham crackers with sugar and melted butter. Divide crush amongst cupcake liners and press into the bottom.
In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, egg, egg yolks, sour cream, and salt. Continue beating until combined and smooth.
Spoon cheesecake batter into each cupcake liner until 3/4 full.
Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing.
After cupcakes have cooled, remove from wrappers. Sprinkle about 1 teaspoon of super fine sugar on top of each one. Use a kitchen torch to caramelize sugar, or line up on a try and place under broiler setting in oven. Watch closely, rotating as needed until the sugar is caramelized.. Serve chilled.
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