Preparation

• Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
• Beat the softened cream cheese using an electric mixer until smooth and creamy.
• Add granulated sugar and sour cream gradually, mixing until well combined.
• Incorporate eggs one at a time, mixing well after each addition.
• Stir in the vanilla bean paste and salt until smooth.
• Fold in the heavy cream gently.
• Divide the cheesecake batter evenly among the lined muffin cups, filling each about 2/3 full.
• Bake for 20–25 minutes, or until the edges are set but the centers are slightly jiggly.
• Cool the cupcakes in the pan for about 10 minutes before transferring to a wire rack.
• Let them chill completely before refrigerating for at least 2 hours to set.
• Sprinkle about 1 teaspoon of granulated sugar evenly on top of each cheesecake cupcake.
• Caramelize the sugar using a kitchen torch until it melts and forms a golden crust.
• Allow the caramelized topping to cool and harden for a few moments.
• Serve the cupcakes chilled, optionally garnishing with fresh berries.