Creme Brulee Mini Cheesecakes
12 ea vanilla wafer cookies
²⁄³ cup heavy whipping cream
2 Tbsp Crème Brulée Green Tea
16 oz cream cheese, softened
²⁄³ cup white sugar
3 large eggs, room temperature
Equipment
12 foil cupcake liners
12-well cupcake pan
oven-safe pan* for water bath
*large roasting pan or 10x15" Pyrex baking dish
²⁄³ cup heavy whipping cream
2 Tbsp Crème Brulée Green Tea
16 oz cream cheese, softened
²⁄³ cup white sugar
3 large eggs, room temperature
Equipment
12 foil cupcake liners
12-well cupcake pan
oven-safe pan* for water bath
*large roasting pan or 10x15" Pyrex baking dish
Preheat oven to 325°F.
Prepare pan. Line cupcake pan wells with foil liners. Place one wafer cookie in the bottom of each liner. Set aside.
Steep heavy cream. In a small saucepan, bring cream to a simmer over medium-high heat. Remove from heat; add tea and cover. Steep for 5 minutes. Strain and discard tea leaves. Let cream cool for one hour.
Prepare cheesecake batter. In a medium bowl, beat cream cheese and sugar with an electric mixer at high speed until smooth and fluffy, approximately 3 minutes. Mix in eggs (one at a time) and continue beating until combined. Reduce speed to medium; add cooled, steeped cream to cream cheese mixture, mixing until combined. Fill cupcake liners three-quarters full of batter.
Prepare water bath. Place prepared cupcake pan into an oven-safe pan. Carefully add enough water to the roasting pan to come halfway up the sides of the cupcake pan. Bake until set, approximately 25 minutes.
Remove cupcake pan from water bath and let mini cakes cool for one hour at room temperature. Refrigerate for two hours, or until firm. Garnish cheesecakes with fresh berries or fruit topping, if desired.
Prepare pan. Line cupcake pan wells with foil liners. Place one wafer cookie in the bottom of each liner. Set aside.
Steep heavy cream. In a small saucepan, bring cream to a simmer over medium-high heat. Remove from heat; add tea and cover. Steep for 5 minutes. Strain and discard tea leaves. Let cream cool for one hour.
Prepare cheesecake batter. In a medium bowl, beat cream cheese and sugar with an electric mixer at high speed until smooth and fluffy, approximately 3 minutes. Mix in eggs (one at a time) and continue beating until combined. Reduce speed to medium; add cooled, steeped cream to cream cheese mixture, mixing until combined. Fill cupcake liners three-quarters full of batter.
Prepare water bath. Place prepared cupcake pan into an oven-safe pan. Carefully add enough water to the roasting pan to come halfway up the sides of the cupcake pan. Bake until set, approximately 25 minutes.
Remove cupcake pan from water bath and let mini cakes cool for one hour at room temperature. Refrigerate for two hours, or until firm. Garnish cheesecakes with fresh berries or fruit topping, if desired.