Ingredients
CHEESECAKE BRÛLÉE
16 oz. cream cheese
1/2 cup plus 4 Tbs sugar
2 Tbs sour cream
2 eggs
1/4 cup heavy cream
1 Tbs vanilla paste
1 cup graham cracker crumbs
4 Tbs (1/2 stick) unsalted butter, melted and cooked
2 Tbs brown sugar
Preparation
Preheat over to 325°F; have a pot of boiling water ready. In a bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth.
In a bowl, combine graham cracker crumbs, butter and brown sugar; stir until blended. Divide mixture among four mini-springform pans. Line outside of pans with heavy-duty aluminum foil, shiny side out; arrange them in a baking pan. Add boiling water to fill baking pan halfway up sides of springform pans. Bake until filling is set, 35-40 minutes.
Refrigerate at least 3 hours. Just before serving, unmold cheesecakes and sprinkle 1 Tbs sugar over each surface. With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.
Makes 4 mini-cheesecakes
