How To Make Blueberry Cheesecake Brûlée Pots
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup fresh blueberries
- 4 tbsp granulated sugar (for brûlée topping)
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine graham cracker crumbs and melted butter. Press this mixture evenly into the bottom of four ramekins.
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In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
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Divide the cream cheese mixture among the four ramekins, on top of the graham cracker crust. Gently press fresh blueberries into the cream cheese mixture.
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Place the ramekins in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
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Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool.
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Refrigerate for at least 2 hours, or until fully chilled.
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Sprinkle 1 tablespoon of sugar evenly over each chilled cheesecake pot. Use a kitchen torch to caramelize the sugar until it forms a golden crust.
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Allow the caramelized sugar to cool and harden before serving.
Nutrition
- Calories : 400kcal
- Total Fat : 25g
- Saturated Fat : 15g
- Cholesterol : 150mg
- Sodium : 280mg
- Total Carbohydrates : 38g
- Dietary Fiber : 1g
- Sugar : 29g
- Protein : 6g
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