Crim the Shoebill

Vanilla Bean Crème Brûlée Cheesecake Cupcakes Makes 12 cupcakes Graham cracker crust 1 1/2 cups graham cracker crumbs (about 12 full sheets) 5 tbsp unsalted butter, melted 2 tbsp granulated sugar Pinch of salt Cheesecake filling 16 oz (450 g) cream cheese, softened (2 blocks) 1/2 cup granulated sugar 2 large eggs, room temperature 1/3 cup sour cream, room temperature 1/4 cup heavy cream 1 tbsp vanilla bean paste (or seeds of 1 vanilla bean, or 2 tsp vanilla extract) 1 tbsp cornstarch Pinch of salt Crème brûlée topping 3 tbsp caramel sauce (store-bought or homemade) 1/3 cup packed brown sugar (light or dark) Instructions 1. Prep Heat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners — or better, use foil liners, which hold up to the broiler later. Bring the cream cheese, eggs, and sour cream to room temperature before starting; cold ingredients are the number one cause of lumpy cheesecake. 2. Make the crust Stir the graham crumbs, melted butter, sugar, and salt together until it looks like wet sand. Spoon about 1 1/2 tbsp into each liner and press down firmly with the back of a small measuring cup or your fingers. Bake 8 minutes, then cool while you make the filling. Leave the oven on. 3. Make the filling Beat the cream cheese and sugar on medium-low until completely smooth, scraping the bowl twice. Add the eggs one at a time, mixing just until incorporated — overbeating whips in air, which puffs the tops and then cracks them. Mix in the sour cream, heavy cream, vanilla bean paste, cornstarch, and salt until just combined. The batter should be silky and pourable. 4. Fill and bake Divide the batter among the liners, filling each about 3/4 full. Bake 18–22 minutes, until the edges are set and the centres still jiggle slightly when you nudge the pan. Do not bake until firm — that's how you get dry, cracked cupcakes. 5. Cool and chill Cool in the pan 10 minutes, then transfer to a rack to cool completely. Refrigerate at least 4 hours, ideally overnight. This step is what gives you the dense, creamy centre in the photo — warm cheesecake tastes loose and raw. 6. Caramel layer Just before serving, brush or spoon a thin layer of caramel sauce over the top of each chilled cupcake. You want a light coat, not a puddle — it's the glue that makes the brûlée topping stick. 7. Brûlée the top Sprinkle an even, thin layer of brown sugar over the caramel, about 1 tsp per cupcake. Tap off the excess. Blast with a kitchen torch in slow circles, holding it 2–3 inches away, until the sugar bubbles, melts, and turns deep amber. Let it harden 1–2 minutes before serving. 8. Serve Best within 30 minutes of torching, while the top is still glassy and crisp. If you have to wait, chill uncovered so the sugar doesn't draw moisture. Tips and swaps No torch? Use the broiler: set the rack 6 inches from the element, watch them constantly, and pull at the first sign of deep browning — 1–2 minutes tops. Foil liners are essential here, since paper ones can scorch. Torch it cold. Brûlée the cupcakes straight from the fridge. Warm cheesecake + direct flame = melted topping and a soggy crust. Vanilla bean paste vs. extract: paste gives the visible flecks and deeper flavour in the photo. If using extract, double it to 2 tsp. Room temperature everything. Cold cream cheese lumps, and lumps don't beat out once the eggs are in. Don't skip the cornstarch. It's a quiet insurance policy against cracking and gives the filling that clean slice. Thin crust, or thicker? 1 1/2 tbsp per cup is the balance in the picture. Go to 2 tbsp for a more assertive base. Less sweet: cut the filling sugar to 1/3 cup — the caramel and brûlée layers carry plenty of sweetness. Caramel swap: dulce de leche is richer and even better here. Salted caramel adds a nice edge against the vanilla. Make it a full crème brûlée: swap the graham base for a thin layer of baked custard — more work, and honestly the graham version is the better cupcake. Make-ahead Cheesecake base: bake and refrigerate up to 4 days ahead, covered. Brûlée only at serving time. Freezing: freeze undecorated cupcakes up to 2 months, wrapped individually. Thaw overnight in the fridge, then caramel and torch. Do not brûlée ahead. The sugar softens within an hour as it pulls moisture from the cheesecake. If you must, brûlée and serve within the hour, or re-torch briefly. Leftovers: keep refrigerated up to 4 days. The topping won't be crisp, but the cupcake underneath is still excellent.