Creme Brulee Cheesecakes
"Lovely mini cheesecakes with a creme brulee topping."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (177.8 g)
- Calories 486.3
- Total Fat - 29.3 g
- Saturated Fat - 17.5 g
- Cholesterol - 182.3 mg
- Sodium - 695.5 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 0.6 g
- Sugars - 22 g
- Protein - 27.5 g
- Calcium - 786.4 mg
- Iron - 1.1 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cheesecakes: Preheat oven to 325 °F.
Step 2
Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
Step 3
Place ramekins in a dish with a 2-inch (5 cm) lip.
Step 4
Stir mascarpone to soften.
Step 5
Add sugar and combine well.
Step 6
Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
Step 7
Whisk in eggs one at a time until blended.
Step 8
Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
Step 9
Bake cheesecakes for 35 minutes then remove from water bath to cool.
Step 10
Chill for at least 6 hours before serving.
Step 11
To make Phyllo wafers, increase oven to 350 °F and line a baking tray with parchment.
Step 12
Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
Step 13
Cover with second sheet of phyllo, repeating with butter and sugar.
Step 14
Repeat with third sheet, then fold phyllo in half.
Step 15
Cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.
Step 16
Bake for 7 minutes, until golden brown. Let cool.
Step 17
To serve, place a phyllo wafer on a dessert plate.
Step 18
Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
Step 19
Peel away parchment disc and sprinkle top of cheesecake with sugar.
Step 20
Using a kitchen butane torch, caramelize top of cheesecake.
Step 21
Repeat with remaining cheesecakes and serve.
Tips
No special items needed.
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