Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar (for crust)
- 4 tablespoons melted butter
- 16 oz full-fat cream cheese, softened
- 1/2 cup sugar (for batter)
- 2 large egg yolks
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 vanilla bean (or 1 tsp vanilla bean paste)
- Superfine or granulated sugar (for brûlée topping)
- Pinch of salt
Instructions
- Preheat oven to 325°F. Line muffin tin with cupcake liners.
- Combine graham cracker crumbs, 2 tbsp sugar, melted butter, and a pinch of salt. Stir until mixture resembles wet sand.
- Press 1 tbsp of crust mixture into each liner. Bake for 5 minutes, then cool.
- In a bowl, beat softened cream cheese with 1/2 cup sugar until smooth. Scrape down sides as needed.
- Add egg yolks, sour cream, heavy cream, and scraped vanilla bean seeds or paste. Mix on low until just combined.
- Fill liners 3/4 full with batter. Place muffin tin in a larger baking dish and pour hot water halfway up sides for a water bath.
- Bake at 300°F for 22–25 minutes, until centers jiggle slightly. Cool completely, then chill for at least 4 hours or overnight.
- Before serving, sprinkle tops with sugar and use kitchen torch to caramelize until golden and crisp.
Notes
For best results, use room temperature ingredients and torch sugar topping just before serving to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg