Ingredients:
- 150 g Digestive Biscuits or Graham Crackers
- 50 g Granulated Sugar (for crust)
- 60 g Unsalted Butter, melted
- 680 g Full-Fat Cream Cheese, softened to room temperature (3 blocks)
- 200 g Caster Sugar (Superfine sugar) (for filling)
- 1 Tbsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
- 60 ml Heavy Cream (Double Cream)
- 2 Large Eggs, cold
- 4 Tbsp Granulated Sugar, or Caster Sugar (for topping)
Instructions:
- Preheat oven to 165°C / 325°F. Line a standard 12-cup muffin tin with paper liners.
- Crush the digestive biscuits/crackers into fine crumbs using a food processor or rolling pin.
- Mix the crumbs, melted butter, and 50g of granulated sugar until evenly moistened.
- Place approximately 1.5 tablespoons of the crust mixture into the bottom of each liner. Press firmly to create a level base. Pre-bake the crusts for 8 minutes to set. Allow to cool slightly.
- Prepare the filling: Beat the softened cream cheese on medium speed until perfectly smooth and lump-free (about 2 minutes). Scrape down the bowl frequently.
- Gradually add the caster sugar (200g) and salt. Mix until just combined. Beat in the vanilla extract and heavy cream until fully incorporated.
- Incorporate the eggs: Add the two cold eggs one at a time, mixing only on the lowest speed until the yolk is just combined after each addition. Do not overmix.
- Pour the filling mixture evenly over the cooled crusts, filling each liner approximately 3/4 full.
- Bake for 22–25 minutes. The edges should look set, but the centres should still have a slight wobble.
- Cool down: Turn the oven off, prop the door slightly ajar, and leave the cheesecakes inside for 15 minutes. Remove from the oven, cool completely on the counter, then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight.
- Once chilled, gently remove the cheesecakes from the muffin tin and peel off the paper liners.
- Finish: Place the cheesecakes on a baking sheet. Sprinkle approximately 1 teaspoon of granulated sugar (topping sugar) evenly over the top of each. Use a kitchen blow torch or preheated broiler to caramelize the sugar until it turns a deep amber colour. Allow the caramelized sugar to cool and harden for 1–2 minutes before serving.