Creme Brulee Cheesecakes

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.