Creme Brûlée Cheesecake Cups

I´ve been a huge fan of Creme Brûlée all my life.. for as long as I can remember..

Soy una gran fan de Creme Brûlée desde siempre.. por lo menos desde que recuerdo..

..since starting this blog, I´ve wanted to do a recipe with Creme Brûlée but because my favourite part of the dessert is the hard sugar topping, I decided to bake cheesecake and top it off with the oh so famous sweet hard caramelized topping...and it worked.. oh how it worked.. :-)

.. desde el inicio de este blog, he querido hacer una receta con Creme Brûlée pero porque mi parte favorita del postre es el relleno de azúcar duro, me decidí a hacer un cheesecake horneado, poniéndole en la parte superior con la famosa capa dura caramelizada ... y funcionó .. oh vaya que sí funcionó.. :-)

I´m in love with this combo.. please just take a second and imagine this .. creamy sweet soft melt in your mouth cheesecake and when you think it can´t get any better you bite into the crunch of the caramelized shell..aaaaaaaaaaaahhhhhhhh so good!!

Estoy enamorada de esta combinación .. por favor, simplemente toma un segundo e imagine .. un cheesecake con nata cremosa dulce que se derretida en tu boca y cuando piensa que no hay nada mejor, muerdes la capa .. aaaaaaaaahhhhhhhhh tan bueno!


¡Clic aquí para ver/imprimir la receta en Español!
(yield: 8 cups)

  • 300g cream cheese (I used full cream)
  • 2 L eggs
  • ½ cup of white granulated sugar
  • pinch of salt
  • 1 & ½ teaspoon vanilla essence
  • extra white granulated sugar for the creme brülee topping


To make the CHEESECAKE:
Pre-heat your oven to 325ºF/165ºC. To make the cheesecake, beat the cream cheese on medium high speed in the bowl on an electric mixer until fluffy. Blend in the sugar until smooth. Add the salt and vanilla. Beat in the eggs 1 x 1, making sure they are well incorporated. Pour the mixture into the cups (until nearly full) and bake for 22 minutes, rotating the cups halfway through baking. They will look quite puffed initially but will return to normal when they start to cool down. Transfer them to a wire cooling rack and let them cool until room temperature.

Spoon 2 tablespoons of sugar on each cup once cooled and put them directly under the broiler/grill for about 5 minutes. Watch them closely as they can burn. Change positions of the cups to ensure all parts are caramelized. Remove from the oven and serve immediately.. ENJOY :-)

This cheesecake recipe doesn´t require a biscuit base as the topping gives it the crunch you need.. That´s one of the things I love about Creme Brûlée.. the crunch when you first break the hard shell.. once you opened it up you know there´s going to be something delicious inside....

Esta receta de cheesecake no requiere una base de galleta porque la capa superior le da el crujiente que necesita .. Esa es una de las cosas que me encantan del Creme Brûlée .. cuando rompes la capa crujiente .. una vez que lo abres, sabes que va hay algo delicioso en el interior ....

I bought these cute silicon teacup sets a long time ago with the idea to use them in some way.. I think this blog post was the perfect opportunity :-)

Compré estas lindas taza de té de silicona hace mucho tiempo con la idea de utilizar de alguna manera .. Creo que este blog fue la oportunidad perfecta :-)

Ok guys until next time.. I´ve been a busy bee this morning, finished off 2 desserts, did 2 sessions of photos, edited 1 batch and now I´m writing this post.. That means my next post will be right on schedule :-)  Love you guys!

Ok chicos hasta la próxima vez .. he estado muy ocupada esta mañana, terminé 2 postres, hice 2 sesiones de fotos, edité 1 lote y ahora estoy escribiendo esta entrada .. Eso significa que mi próxima entrada será justo de acuerdo a lo programado :-) ¡Os quiero!