MINI CRÈME BRULEE CHEESECAKES

Ingredients:

-         200 gr digestive biscuits

-         100 gr unsalted butter

-         400 gr cream cheese

-         50 gr sour cream

-         150 gr sugar

-         03 eggs

-         05 gr vanilla extract

Instructions:

-         Step 1: Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.

-         Step 2: Pour in a bowl and combine with the melted butter.

-         Step 3: Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base. Bake for 10 minutes with temperature 180C

-         Step 4: Prepare the cheesecake filling by whipping the cream cheese and sour cream together. Whisk in the sugar, eggs, and vanilla until smooth.

-         Step 5: Remove cupcake tray from the oven and top each biscuit base with the filling. Bake for 18 minutes and then allow to cool.

-         Step 6: 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!

Source: Tasty