Ingredients
for 12 servings
BISCUIT BASE
- 2 cups digestive biscuit(200 g)
- ½ cup butter(95 g), melted
CHEESECAKE FILLING
- 14 oz cream cheese(400 g)
- ¼ cup sour cream(50 g)
- ¾ cup sugar(150 g)
- 3 eggs
- 1 teaspoon vanilla extract
CRÈME BRÛLÉE TOPPING
- 1 teaspoon sugar, per cheesecake
Preparation
- Preheat the oven to 180°C (350°F).
- Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
- Pour in a bowl and combine with the melted butter.
- Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
- Bake for 10 minutes.
- Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
- Whisk in the sugar, eggs, and vanilla until smooth.
- Remove cupcake tray from the oven and top each biscuit base with the filling.
- Bake for 18 minutes and then allow to cool.
- For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
- Ensure the sugar is evening distributed and any excess is knocked off.
- Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
- Enjoy!
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