Step 1

Heat the oven to 120˚C. Mix the cheese, yolks, egg, crème fraîche, granulated sugar, vanilla, and salt in a food processor until combined.

Step 2

Evenly divide the batter between 2 half-pint mason jars and screw on the lids. Place in a medium roasting pan and fill the pan halfway with hot water. Bake until the cheesecakes are lightly puffy and golden 40 to 45 minutes. Cool to room temperature.

Step 3

Combine the flour, butter, cane sugar, and salt in a bowl and stir until the mixture forms little pebbles. Transfer to a baking sheet and bake until dry and golden, 15 to 20 minutes to 160°C.

Step 4

Top the cheesecake with the crumble and add the diced cheese. Sprinkle with the cane sugar and, with a flame torch on medium, gently caramelized the sugar.