Ingredients:

  • 150g Graham cracker crumbs
  • 45g Granulated sugar
  • 70g Unsalted butter, melted
  • 0.25 tsp Kosher salt
  • 450g Full fat cream cheese
  • 100g Granulated sugar
  • 1 whole vanilla bean, scraped
  • 2 large eggs
  • 60ml Heavy cream
  • 1 tsp Lemon juice
  • 50g Superfine sugar

Instructions:

  1. Preheat your oven to 180°C and line a muffin tin with 12 paper liners.
  2. Mix 150g Graham cracker crumbs, 45g granulated sugar, 70g melted butter, and salt until it looks like wet sand.
  3. Distribute the crumbs evenly (about 1.5 tablespoons per cup) and press down firmly with the bottom of a small glass.
  4. Bake the crusts for 8 minutes until fragrant and slightly darkened. Remove and lower oven temp to 160°C.
  5. In a large bowl, beat 450g cream cheese and 100g granulated sugar on medium speed until completely smooth and lump free.
  6. Slice the vanilla bean lengthwise, scrape out the seeds, and beat them into the cheese mixture along with the lemon juice.
  7. Add the 2 large eggs one at a time, mixing on low speed until just combined.
  8. Stir in the 60ml heavy cream by hand with a spatula until the batter is glossy.
  9. Fill the liners nearly to the top and bake for 15-18 minutes until the edges are puffed but the center still wobbles.
  10. Cool to room temperature, then refrigerate for at least 4 hours. Just before serving, sprinkle 1 teaspoon of superfine sugar over each and torch until the sugar liquefies and turns deep amber.