Ingredients:

  • 150g vanilla wafer crumbs
  • 30g granulated sugar
  • 45g unsalted butter, melted
  • 450g cream cheese, softened
  • 100g plain Greek yogurt
  • 100g superfine sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 1/4 tsp sea salt
  • 60g superfine sugar, divided for topping

Instructions:

  1. Preheat your oven to 325°F (160°C) and line a 12-slot muffin tin with paper liners.
  2. Combine vanilla wafer crumbs, 30g granulated sugar, and melted butter until the mixture resembles wet sand. Press 1 tablespoon of the mixture into the bottom of each liner.
  3. In a large bowl, beat the softened cream cheese and 100g superfine sugar until smooth and aerated.
  4. Mix in the Greek yogurt, vanilla bean paste, and sea salt until fully incorporated.
  5. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air.
  6. Divide the batter evenly among the 12 muffin cups. Bake for 15-17 minutes or until the edges are set but the centers still have a slight jiggle.
  7. Allow to cool to room temperature, then refrigerate for at least 4 hours.
  8. Before serving, sprinkle 1 teaspoon of superfine sugar over each chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, mahogany-colored shell.