Created by Fizzybrat on May 27, 2019
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.