Crème Brûlée Cheesecake for Two
Are you looking for the perfect date night dessert? This Crème Brûlée Cheesecake recipe combines the silky richness of cheesecake with the delightful crunch of crème brûlée, and is perfectly portioned for two!
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Are you planning a romantic dinner or preparing for a cozy night in? Imagine enjoying a dessert that combines the silky richness of cheesecake with the delightful crunch of crème brûlée! This Crème Brûlée Cheesecake for Two is not just a dessert; it's an experience.
In this blog post, I'll walk you through how to create this divine treat, along with some great tips, FAQs, and variations to make sure it comes out perfectly every time.
Why You'll Love This Recipe!
Perfect Portion Control: Designed specifically for two, this recipe is perfect for a date night without leaving you with too many leftovers.
Elegance & Simplicity: Despite its luxurious feel, this recipe is surprisingly simple to make, requiring just a few common ingredients and kitchen tools.
Versatility: Whether you're celebrating an anniversary, Valentine's Day, or just a regular weeknight, this cheesecake fits any occasion and is sure to impress.
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How to Make Crème Brûlée Cheesecakes for Two
Equipment Needed:
Kitchen torch (optional but recommended for that iconic caramelized top)
Step-by-Step Guide:
Prepare the Crust:
Preheat your oven to 325 °F (163 °C).
Mix the crushed graham crackers, melted butter, and sugar together in a small mixing bowl until well combined.
Press the mixture into your ramekins. I love using these super-cute Thyme & Table ones!
TIP: Grease the ramekins lightly with butter or non-stick spray to ensure the cheesecakes can be easily removed after cooling. If you plan to serve the cheesecakes directly in the ramekins, you can skip this step.
TIP: Pressing the crust into ramekins can be a bit tricky, but don’t fret. Use a small shot glass to help you press down the crust firmly.
Bake for 5 minutes, then cool while preparing the filling.
I used a shot glass to press the graham cracker mixer into my ramekins.
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Make the Cheesecake Filling:
Using an electric hand mixer, beat softened cream cheese and granulated sugar in a mixing bowl until creamy. This usually takes about 2-3 minutes on medium-high.
Add the egg and vanilla extract, mixing just until incorporated.
Use a silicone spatula to gently fold in the sour cream until the mixture is smooth.
TIP: Feel free to sub-out the sour cream for plain Greek yogurt.
Pour the cheesecake filling evenly over the prepared crusts.
TOP: After blending softened cream cheese & granulated sugar together. BOTTOM: After adding the egg, vanilla, and sour cream.
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Prepare the Water Bath:
Place your ramekins in a larger baking dish. I recommend using the matching 9x13-inch baking dish by Thyme & Table!
Carefully pour hot water into the baking dish around the ramekins, ensuring the water comes about halfway up the sides of the ramekins.
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Bake the Cheesecakes:
Bake for about 25-30 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
TIP: Ramekins are typically deeper than springform pans of a similar volume, you might need to extend the baking time by a few minutes. Keep an eye on the cheesecakes and test by gently shaking the ramekin; if the center jiggles just a little, they’re done.
Carefully remove the baking dish from the oven, then lift the ramekins out of the hot water and allow them to cool on a wire rack.
Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
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It’s Crème Brûlée Time:
Just before serving, sprinkle 1 Tablespoon of granulated sugar evenly over each cheesecake.
Using a kitchen torch, carefully caramelize the sugar until it’s golden brown and hardens into a shiny crust.
TIP: When caramelizing the sugar on top with a torch, make sure to evenly distribute the sugar and move the torch around to avoid burning any spots.
TIP: If you don’t have a torch, you can place the cheesecakes under your broiler for a minute or two, watching very closely to avoid burning.
Serve immediately:
Enjoy the creamy cheesecake with its rich, crackly crème brûlée topping.
These individual crème brûlée cheesecakes are the perfect blend of two classic desserts, making any evening a little more special!
Keep the torch moving to avoid burning the sugar.
Do I Have to Bake This Cheesecake in a Water Bath?
For this crème brûlée cheesecake recipe, using a water bath isn't strictly necessary. But I would recommend it and here’s why:
It can certainly help in achieving a smoother, creamier texture by providing a gentler and even heat around the cheesecakes. This can also help prevent the surface from cracking.
Using a water bath can make a noticeable difference in the texture, especially if you favor a particularly creamy and smooth cheesecake. However, if you prefer a firmer texture or simply want to skip the extra steps, the recipe will still turn out delicious without it.
TIP: Be aware that the presence of a water bath might require a slightly longer baking time. Just keep an eye on it and test for doneness by gently shaking a ramekin to see if the center jiggles just slightly.
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Storing Tips:
Store the cheesecakes in the refrigerator covered, where it will last for up to 5 days. This dessert is not recommended for freezing because of its delicate topping.
I recommend adding the crème brûlée topping just before serving.
Ingredient Substitutions & Variations:
Crust Alternatives: Almond flour or crushed Oreo cookies can be used instead of graham crackers for a different twist.
Dairy Variations: Low-fat cream cheese or Greek yogurt can replace sour cream if you’re looking for a lighter version.
Flavor Twists: Mix in a dash of cinnamon or nutmeg into the crust mixture or infuse the cheesecake with lemon zest for a citrusy punch.
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Frequently Asked Questions:
Q: Can I make this ahead of time?
A: Absolutely! Prepare the cheesecake a day in advance and add the sugar topping just before serving.
Q: What if I don’t have a kitchen torch?
A: You can broil the cheesecakes to caramelize the sugar, just keep a close eye to avoid burning.
Q: Is it okay to use low-fat ingredients?
A: Yes, low-fat cream cheese and Greek yogurt are fine substitutions that will still yield a delicious dessert.
Chef’s Tips:
Ensure all your ingredients are at room temperature to avoid lumps in your cheesecake.
Don’t skip the water bath, as it helps cook the cheesecake gently and evenly, preventing cracks.
Allow the cheesecakes to cool to room temperature before refrigerating.
Keep the torch moving to avoid burning the sugar. Aim for a rich amber hue.
With its luxurious texture and sophisticated flavor, this Crème Brûlée Cheesecake for Two is the perfect ending to any meal. Whether you're celebrating a special occasion or just treating yourself, this dessert is bound to delight. Prepare it for your next special evening and watch the magic happen right at your dinner table!
Engage with Our Community!
Loved this recipe? Have any tips or questions? Comment below to share your experience! Don’t forget to subscribe to the Chyna B’s Sweets newsletter for more delicious recipes and follow us on social media to stay updated. Share your culinary creations with me by tagging @chynabsweets on your posts; I love seeing your interpretations and twists on my dishes!
Stay Sweet, Xoxo Chyna B
More Cheesecake recipes you’ll enjoy:
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WATCH THE RECIPE VIDEO!
Watch the step-by-step instructions on YouTube!
Crème Brûlée Cheesecake for 2
Ingredients
Instructions
- Prepare the crust: Preheat your oven to 325 °F (163 °C).
- Mix the crushed graham crackers, melted butter, and sugar together until well combined. Press the mixture firmly into the bottom of each ramekin.
- Bake in the preheated oven for 5 minutes, then remove and let cool while you prepare the filling.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the egg and vanilla extract, mixing just until incorporated. Fold in the sour cream with a spatula until the mixture is smooth.
- Pour the cheesecake filling evenly over the prepared crusts.
- Prepare the water bath: Place the ramekins in a larger baking dish. Carefully pour hot water into the baking dish around the ramekins, ensuring the water comes about halfway up the sides of the ramekins.
- Bake: Bake for about 25-30 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Carefully remove the baking dish from the oven, then lift the ramekins out of the hot water and allow them to cool on a wire rack.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Creme brulee topping: Just before serving, sprinkle 1 Tablespoon of granulated sugar evenly over each cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it’s golden brown and hardens into a shiny crust. (If you don’t have a torch, you can place the cheesecakes under your broiler for a minute or two, watching very closely to avoid burning.)
- Serve immediately: Enjoy the creamy cheesecake with its rich, crackly creme brulee topping.
Notes
- Ensure all your ingredients are at room temperature to avoid lumps in your cheesecake.
- Read the entire blog post for more in-depth instructions on creating this delicious recipe.
Nutrition Facts
Calories
791.06Fat
55.02 gSat. Fat
30.55 gCarbs
64.01 gFiber
0.77 gNet carbs
63.24 gSugar
49.69 gProtein
12.46 gSodium
550.11 mgCholesterol
239.54 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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