Individual Vanilla Bean Brulee Cheesecake Recipe
Oat Crust, Creamy Vanilla Custard, Raspberry Drizzle *Gluten Free
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Ingredients
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Crust
Method
Preparation
- 1
Make the Crust
In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom of individual ramekins.
- 2
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
- 3
Prepare the Custard
In a saucepan, combine cream cheese, sugar, vanilla bean seeds, and egg. Whisk until smooth and creamy. If using, add vanilla extract for extra flavor.
- 4
Bake the Cheesecake
Pour the custard mixture over the cooled crust in the ramekins. Bake in the oven for 25-30 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- 5
Prepare Raspberry Drizzle
In a small saucepan, combine raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture thickens. Strain through a fine mesh sieve to remove seeds.
- 6
Serve
Once the cheesecake has chilled, spoon the raspberry drizzle over each individual cheesecake before serving. Enjoy!