Creme Brulee Cheesecakes Recipes

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
• In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
• Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat the oven to 180°C (350°F).
• Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
• Pour in a bowl and combine with the melted butter.
• Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
• Bake for 10 minutes.
• Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
• Whisk in the sugar, eggs, and vanilla until smooth.
• Remove cupcake tray from the oven and top each biscuit base with the filling.
• Bake for 18 minutes and then allow to cool.
• For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
• Ensure the sugar is evening distributed and any excess is knocked off.
• Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
• Enjoy!

Steps:

• Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
• Preheat the oven to 300 degrees F (150 degrees C).
• Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
• Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
• Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
• Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.

Steps:

• In a bowl beat together the cream cheese, ½ cup of sugar and sour cream on medium speed until smooth.
• Add the eggs, heavy cream and orange peel; beat until smooth.
• In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar.
• With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.
• Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan.
• Bake at 325°F about 40 minutes until set.
• Remove the springform pan from water very carefully and let cool 30 minutes at room temperature.
• Refrigerate for at least 4 hours.
• At serving time, slowly unmold the cake from the pan, sprinkle with the ¾ cup sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).
• Place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.

Steps:

• 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.