Ingredients
Scale
- 200g digestive biscuits (or graham crackers), crushed
- 75g unsalted butter, melted
- 500g full-fat cream cheese, softened
- 150g caster sugar
- 2 large eggs
- 1 vanilla bean pod, split and seeds scraped (or 1 teaspoon vanilla bean paste)
- 150ml double cream (heavy cream)
- 2 tablespoons plain flour
- 3 tablespoons granulated sugar (for caramelizing the tops)
If you’re after a dairy-free alternative, swapping the cream cheese for a plant-based version and using coconut cream instead of double cream works fairly well, though the texture will be a little less dense. For the base, oat biscuits make a lovely gluten-free substitute for digestive biscuits.
Instructions
- Preheat your oven to 160°C (320°F) and line a 12-cup muffin tin with paper cases. I find this temperature perfect for gently baking the cheesecake without cracking, something I learned after many early morning experiments in mum’s kitchen.
- Start by making the base: combine the crushed digestive biscuits with the melted butter in a bowl. Press about a tablespoon of this mixture firmly into the bottom of each cupcake case. Set aside in the fridge to chill while you prepare the filling.
- In a large bowl, beat the softened cream cheese with the caster sugar until completely smooth and creamy. This is one of my favourite steps — watching the mixture transform reminds me of those quiet dawns spent whisking and folding, the kitchen still wrapped in early morning light.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla bean seeds or paste, double cream, and plain flour. The batter should be silky but hold its shape slightly.
- Divide the batter evenly among the cupcake cases, filling each about three-quarters full. Give the tin a gentle tap on the counter to release any air bubbles — a little tip my mum always swore by.
- Bake in the preheated oven for 25-30 minutes. The centres should be just set but still have a slight wobble — much like the gentle jiggle of a well-loved custard on a Sunday.
- Remove from the oven and allow to cool completely in the tin, then chill in the fridge for at least 4 hours, preferably overnight. Patience is key here, as the flavours deepen and the texture firms beautifully.
- Just before serving, sprinkle a teaspoon of granulated sugar evenly over each cupcake. Using a kitchen blowtorch, carefully caramelize the sugar until golden and crisp. If you don’t have a blowtorch, placing the cupcakes under a hot grill for 1-2 minutes works well, but watch them closely to avoid burning.
- Allow the caramelized sugar to cool and harden for a minute or two, then serve immediately. The crack of the brûlée top is endlessly satisfying, and I promise it’s worth the wait.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International