4 tablespoons granulated sugar (for caramelizing)
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom of each muffin cup to form the crust. Use the back of a spoon or the bottom of a glass to press it down firmly.
Bake for 5-7 minutes until lightly golden. Remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the sugar and continue to beat until combined.
Beat in the egg, vanilla extract, and sour cream until smooth.
Mix in the flour until just combined.
Spoon the cheesecake filling over the cooled crusts, filling each cup nearly to the top.
Bake the Cheesecakes:
Bake the mini cheesecakes in the preheated oven for 15-20 minutes, or until the centers are set and the edges are lightly golden.
Turn off the oven and leave the cheesecakes in the oven with the door slightly ajar for 1 hour to cool gradually.
Remove from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
Add the Crème Brûlée Topping:
Just before serving, sprinkle a thin, even layer of granulated sugar on top of each cheesecake.
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the cheesecakes under the broiler for a few minutes, watching closely to avoid burning.
Serve:
Enjoy
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