Utah Food

Vanilla Bean Crème Brûlée Cheesecake Cupcakes Makes 12 cupcakes Graham cracker crust 1 1/2 cups graham cracker crumbs (about 12 full sheets) 5 tbsp unsalted butter, melted 2 tbsp granulated sugar Pinch of salt Cheesecake filling 16 oz (450 g) cream cheese, softened (2 blocks) 1/2 cup granulated sugar 2 large eggs, room temperature 1/3 cup sour cream, room temperature 1/4 cup heavy cream 1 tbsp vanilla bean paste (or seeds of 1 vanilla bean, or 2 tsp vanilla extract) 1 tbsp cornstarch Pinch of salt Crème brûlée topping 3 tbsp caramel sauce (store-bought or homemade) 1/3 cup packed brown sugar (light or dark) Instructions 1. Prep Heat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners — or better, use foil liners, which hold up to the broiler later. Bring the cream cheese, eggs, and sour cream to room temperature before starting; cold ingredients are the number one cause of lumpy cheesecake. 2. Make the crust Stir the graham crumbs, melted butter, sugar, and salt together until it looks like wet sand. Spoon about 1 1/2 tbsp into each liner and press down firmly with the back of a small measuring cup or your fingers. Bake 8 minutes, then cool while you make the filling. Leave the oven on. 3. Make the filling Beat the cream cheese and sugar on medium-low until completely smooth, scraping the bowl twice. Add the eggs one at a time, mixing just until incorporated — overbeating whips in air, which puffs the tops and then cracks them. Mix in the sour cream, heavy cream, vanilla bean paste, cornstarch, and salt until just combined. The batter should be silky and pourable. 4. Fill and bake Divide the batter among the liners, filling each about 3/4 full. Bake 18–22 minutes, until the edges are set and the centres still jiggle slightly when you nudge the pan. Do not bake until firm — that's how you get dry, cracked cupcakes. 5. Cool and chill Cool in the pan 10 minutes, then transfer to a rack to cool completely. Refrigerate at least 4 hours, ideally overnight. This step is what gives you the dense, creamy centre in the photo — warm cheesecake tastes loose and raw. 6. Caramel layer Just before serving, brush or spoon a thin layer of caramel sauce over the top of each chilled cupcake. You want a light coat, not a puddle — it's the glue that makes the brûlée topping stick. 7. Brûlée the top Sprinkle an even, thin layer of brown sugar over the caramel, about 1 tsp per cupcake. Tap off the excess. Blast with a kitchen torch in slow circles, holding it 2–3 inches away, until the sugar bubbles, melts, and turns deep amber. Let it harden 1–2 minutes before serving. 8. Serve Best within 30 minutes of torching, while the top is still glassy and crisp. If you have to wait, chill uncovered so the sugar doesn't draw moisture. Tips and swaps No torch? Use the broiler: set the rack 6 inches from the element, watch them constantly, and pull at the first sign of deep browning — 1–2 minutes tops. Foil liners are essential here, since paper ones can scorch. Torch it cold. Brûlée the cupcakes straight from the fridge. Warm cheesecake + direct flame = melted topping and a soggy crust. Vanilla bean paste vs. extract: paste gives the visible flecks and deeper flavour in the photo. If using extract, double it to 2 tsp. Room temperature everything. Cold cream cheese lumps, and lumps don't beat out once the eggs are in. Don't skip the cornstarch. It's a quiet insurance policy against cracking and gives the filling that clean slice. Thin crust, or thicker? 1 1/2 tbsp per cup is the balance in the picture. Go to 2 tbsp for a more assertive base. Less sweet: cut the filling sugar to 1/3 cup — the caramel and brûlée layers carry plenty of sweetness. Caramel swap: dulce de leche is richer and even better here. Salted caramel adds a nice edge against the vanilla. Make it a full crème brûlée: swap the graham base for a thin layer of baked custard — more work, and honestly the graham version is the better cupcake. Make-ahead Cheesecake base: bake and refrigerate up to 4 days ahead, covered. Brûlée only at serving time. Freezing: freeze undecorated cupcakes up to 2 months, wrapped individually. Thaw overnight in the fridge, then caramel and torch. Do not brûlée ahead. The sugar softens within an hour as it pulls moisture from the cheesecake. If you must, brûlée and serve within the hour, or re-torch briefly. Leftovers: keep refrigerated up to 4 days. The topping won't be crisp, but the cupcake underneath is still excellent.

Maple Pecan & Goat Cheese Stuffed Sweet Potatoes Ingredients Sweet potatoes 2 large sweet potatoes (about 1 lb / 450 g each), scrubbed 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper 1/4 tsp smoked paprika (optional) Maple pecan topping 1 cup pecan halves 2 tbsp unsalted butter 3 tbsp pure maple syrup 1/4 tsp ground cinnamon Pinch of cayenne (optional) Pinch of flaky sea salt Assembly 4 oz (115 g) goat cheese, crumbled (chèvre) 1/3 cup dried cranberries 1 tbsp fresh rosemary, finely chopped 1 tsp fresh thyme leaves 1–2 tbsp honey or maple syrup, for drizzling Flaky sea salt and cracked black pepper, to finish Extra olive oil, for drizzling Instructions 1. Roast the sweet potatoes Heat oven to 425°F (220°C). Rub the sweet potatoes all over with olive oil, salt, pepper, and smoked paprika if using. Prick each a few times with a fork. Place on a parchment-lined sheet pan and roast 45–60 minutes, until a knife slides in with no resistance. Timing depends on size — start checking at 45 minutes. 2. Toast the pecans While the potatoes roast, spread the pecans on a dry skillet over medium heat. Toast 4–6 minutes, stirring often, until fragrant and one shade darker. Watch closely — they go from toasted to burnt in under a minute. Roughly chop once cool. 3. Make the maple glaze In the same skillet over medium heat, melt the butter. Add the maple syrup, cinnamon, and cayenne if using. Simmer 1–2 minutes until slightly thickened, then stir in the toasted pecans and a pinch of flaky salt. Take off the heat — the glaze thickens as it cools. 4. Cool and split Let the sweet potatoes rest 10 minutes (they firm up and are easier to handle). Slice each in half lengthwise and gently fluff the flesh with a fork, keeping the skin intact as a boat. Season the flesh with a little extra salt. 5. Fill Divide the goat cheese between the halves, pressing it lightly into the warm flesh so it softens. Spoon the maple pecans over the top, letting the glaze run down the sides. Scatter on the cranberries, rosemary, and thyme. 6. Finish and serve Drizzle with honey or maple syrup and a little olive oil. Finish with flaky salt and cracked pepper. Serve warm. Tips and swaps Size dictates time. A fat 1-lb potato can take 70 minutes. Roast until a knife goes in with zero resistance — underdone sweet potato is fibrous and won't fluff. Don't skip the rest. Straight from the oven they're steaming and collapsing; 10 minutes makes them sliceable. Toast the pecans. Raw ones taste flat and slightly bitter next to the sweet glaze. Goat cheese swap: feta works and is sharper; whipped ricotta or burrata gives a creamier, milder result. Blue cheese is bold but excellent here. Vegan version: coconut oil instead of butter, and skip the cheese or use a cashew-based spread. Nuts: walnuts are the classic swap. Pepitas work for a nut-free version. Make it a main: add shredded rotisserie chicken or a fried egg on top. Rosemary is strong. One tablespoon is plenty — more and it overpowers the maple. Extra glaze: make a double batch of the maple pecans; they keep well and are great on salads and yogurt. Make-ahead Roast ahead: roast and cool the sweet potatoes up to 3 days ahead; reheat at 375°F for 10–12 minutes, then fill. Topping ahead: make the maple pecans up to 5 days ahead and store covered at room temperature. Warm briefly before serving — cold glaze turns gritty. Best fresh: assemble right before serving. Once filled, they're best within 30 minutes, though leftovers reheat fine at 350°F for 10 minutes. Not for freezing: the texture of a roasted sweet potato goes watery after freezing.