Brown Butter Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Brown Butter Mini Cheesecakes are individual sized desserts combining cream cheese, cheddar cheese and brown butter with a graham cracker base. Ready in just 45 minutes total, these treats feature eggs, sugars, vanilla and heavy cream for a rich, indulgent flavour. They suit anyone looking for a small batch dessert that delivers impressive results with minimal preparation time.
Ella x
Ingredients
- 200 ggrated cheddar cheese
- 150 ggraham cracker crumbs
- 100 gbrown sugar
- 200 gunsalted butter(Brown until fragrant)
- 120 gall-purpose flour
- 4large eggs
- 150 ggranulated sugar
- 5 mlpure vanilla extract
- 5 gsalt
- 300 gcream cheese
- 120 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a mini muffin tin with paper liners.
Tip: To prevent cheesecakes from sticking, lightly grease the tin with butter or cooking spray.
- 2
In a medium bowl, whisk together flour, brown sugar, and salt.
Tip: Make sure to sift the flour to incorporate air and prevent lumps.
- 3
In a large saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Be patient and stir frequently to prevent burning.
- 4
Remove the browned butter from the heat and whisk in the graham cracker crumbs until well combined.
Tip: Make sure the crumbs are evenly coated with the brown butter.
- 5
In a large bowl, beat the eggs until light and fluffy. Add the granulated sugar and beat until combined.
Tip: Make sure the eggs are well mixed to incorporate air and prevent lumps.
- 6
Add the cream cheese, beating until smooth and creamy.
Tip: Make sure the cream cheese is fully incorporated to prevent lumps.
- 7
Add the vanilla extract and mix until combined.
Tip: Be careful not to overmix.
- 8
Pour the cheesecake batter into the prepared mini muffin tin, filling each about 3/4 of the way full.
Tip: Make sure to fill the tin evenly to prevent uneven baking.
- 9
Top each cheesecake with a spoonful of the brown butter mixture.
Tip: This will create a beautiful, swirly design on top of the cheesecakes.
- 10
Bake for 15-20 minutes, or until the edges are set and the centers are slightly jiggly.
Tip: Make sure to check the cheesecakes frequently to prevent overbaking.
- 11
Allow the cheesecakes to cool completely in the tin before serving.
Tip: This will help prevent cracking and ensure the cheesecakes retain their shape.
- 12
Serve the brown butter mini cheesecakes chilled, garnished with additional graham cracker crumbs if desired.
Tip: This will enhance the flavor and texture of the cheesecakes.
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