Creme Brulee Cheesecakes

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cheesecakes: Preheat oven to 325 °F.
  • Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
  • Place ramekins in a dish with a 2-inch (5 cm) lip.
  • Stir mascarpone to soften.
  • Add sugar and combine well.
  • Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
  • Whisk in eggs one at a time until blended.
  • Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
  • Bake cheesecakes for 35 minutes then remove from water bath to cool.
  • Chill for at least 6 hours before serving.
  • Phyllo Wafers: To make Phyllo wafers, increase oven to 350 °F and line a baking tray with parchment.
  • Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
  • Cover with second sheet of phyllo, repeating with butter and sugar.
  • Repeat with third sheet, then fold phyllo in half.
  • Cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.
  • Bake for 7 minutes, until golden brown. Let cool.
  • To serve, place a phyllo wafer on a dessert plate.
  • Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
  • Peel away parchment disc and sprinkle top of cheesecake with sugar.
  • Using a kitchen butane torch, caramelize top of cheesecake.
  • Repeat with remaining cheesecakes and serve.
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