Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • 0.25 tsp salt
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 0.25 cup heavy cream
  • 1 tbsp all-purpose flour
  • 0.25 cup superfine sugar

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-count muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, salt, and melted butter until the mixture resembles wet sand.
  3. Press 1.5 tablespoons of the crust mixture into the bottom of each liner. Bake for 5 minutes, then remove and let cool.
  4. In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar on low speed until smooth and lump-free.
  5. Add eggs one at a time, followed by the vanilla bean paste, heavy cream, and flour. Mix until just incorporated, avoiding overbeating.
  6. Divide the cheesecake batter evenly among the muffin cups. Bake for 17-22 minutes or until the edges are set but the centers still have a slight jiggle.
  7. Allow cupcakes to cool to room temperature, then refrigerate for at least 4 hours.
  8. Before serving, blot the surface of each cheesecake with a paper towel to remove moisture. Sprinkle a thin layer of superfine sugar over the top.
  9. Use a kitchen blowtorch to caramelize the sugar until it forms a mahogany-colored, shattering crust.