Easter is getting closer – there is no way around it. Many will celebrate this year in a smaller group I assume. A huge cake is probably not a good idea this time – unlike you love to eat a lot of sweets ;) How about some small Crème Brûlée Cheesecakes instead? They are the perfect treat for an occasion like that – especially if you can’t have all your friends and family around for Easter.
Cème Brûlée and I are having somewhat of a difficult relationship these days. To be honest – I really love this dessert, especially the caramelized sugar layer on top you have to crack with a spoon to get to the cream underneath. Well and this layer of crunchy caramel is the problem right now. As some of you might know, I have to ditch sugar wherever I can, so a dessert with a thick layer of sugar is not always the best option ;P
These fellas here, of course, also have a layer of caramelized sugar on top that cracks when you hit it with a spoon, but they are also very nice without it ;) So in case you want to skip some of the sugar, you can easily decorate the cheesecakes with some whipped cream or fresh fruits instead. However, I think that most people will prefer the crunchy caramel layer ;P
BTW – these cheesecakes freeze very well in case you want to eat/serve only a few of them. They can be stored in a plastic box in the freezer for weeks and every time you are craving for something sweet, you can grab one, let it defrost, and enjoy it… day and night ;P
Oh and one more thing… in case you want to make these little cheesecakes sugar-free, you can do that easily. Use sugar-free cookies instead of the regular ones and xylitol instead of the white sugar and you are good to go. Unfortunately, sugar replacements are not working if you want to caramelize something, so no cracky cracky topping with xylitol or something like that. You have to top those cheesecakes with something else like if you want something on top ;)
INGREDIENTS / ZUTATEN
For the crust:
6 oz. (170g) butter biscuit, crumbled
2 tsp. cocoa powder
1/3 cup (75g) butter, melted
For the filling:
16 oz. (450g) cream cheese, softened
1/4 cup (60g) sour cream
1/4 cup (50g) sugar
1/4 tsp. salt
2 large eggs
1 tsp. vanilla extract
For the topping:
some regular sugar
Für den Boden:
170g Butterkekse, zerbröselt
2 TL Kakao
75g Butter, geschmolzen
Für die Füllung:
450g Frischkäse
60g Schmand
50g Zucker (oder Zuckerersatz)
1/4 TL Salz
2 Eier (L)
1 TL Vanille Extrakt
Für das Topping:
etwas Zucker
DIRECTIONS / ZUBEREITUNG
2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the cocoa powder and mix until well combined. Melt the butter in the microwave and add to the bowl with the cookie crumbs – mix until the crumbs are evenly moist. Divide the crumbs between the 12 paper liners and press to the bottom to get a nice base for the cheesecakes. Set aside.
3. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix until well combined. Add the eggs and vanilla extract and mix in well. Pour the cream into the prepared paper lines up to the edge of the papers. Bake for 20-23 minutes until the filling has set but is still a bit wobbly in the center of the cakes. Take out of the oven and let cool down for some time, then remove from the tin and let cool down completely on a wire rack.
4. Before serving remove the paper liners and place the cheesecakes on a plate. Sprinkle with some sugar so you get a nice thin layer on top and torch with a kitchen torch to caramelize the sugar. Serve immediately. You can store the cheesecakes for longer in the fridge, but the sugar/caramel finish should always be done only before serving.
2. Die Kekse in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerdrücken. Kakao dazugeben und gut vermischen. Die Butter schmelzen und ebenfalls mit in den Beutel geben – alles gut durchmischen und dann auf die Papierförmchen verteilen. Die Brösel jeweils zu einer glatten Schicht zusammenpressen. Zur Seite stellen.
3. Frischkäse, Schmand, Zucker und Salz in eine große Schüssel geben und verrühren. Die Eier und den Vanille Extrakt dazugeben und gut verrühren. Die Mischung auf die Förmchen verteilen – die Füllung sollte jeweils bis zum Rand der Förmchen reichen. Für 20-23 Minuten backen – die Füllung sollte fest sein, in der Mitte aber noch ein klein wenig wackeln, wenn man am Blech rüttelt. Aus dem Ofen holen und für kurze Zeit im Muffinblech abkühlen lassen, dann aus den Formen lösen und auf einem Kuchengitter komplett abkühlen lassen.
4. Vor dem Servieren die Papierförmchen entfernen und die Käsekuchen auf Teller setzen, mit Zucker bestreuen und den Zucker dann mit einem Küchenbrenner karamellisieren. Danach sofort servieren. Man kann die Käsekuchen auch länger im Kühlschrank aufbewahren – das Finish mit dem Zucker sollte aber immer erst vor dem Servieren passieren.
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Here is a version of the recipe you can print easily.
Print
Mini Crème Brûlée Cheesecakes
- Prep Time: 00:15
- Cook Time: 00:23
- Total Time: 01:30
- Yield: 12 1x
- Category: Cheesecakes
- Cuisine: American
Description
Small is beautiful – these little Crème Brûlée Cheesecakes are easy to prepare and fun to finish with a blow torch ;)
Ingredients
For the crust:
6 oz. (170g) butter biscuit, crumbled
2 tsp. cocoa powder
1/3 cup (75g) butter, melted
For the filling:
16 oz. (450g) cream cheese, softened
1/4 cup (60g) sour cream
1/4 cup (50g) sugar
1/4 tsp. salt
2 large eggs
1 tsp. vanilla extract
For the topping:
some regular sugar
Instructions
Notes
Enjoy torching!
