MINI CRèME BRûLéE CHEESECAKES RECIPE BY TASTY
Here's what you need: digestive biscuit, butter, cream cheese, sour cream, sugar, eggs, vanilla extract, sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 340 calories, Carbohydrate 24 grams, Fat 24 grams, Fiber 0 grams, Protein 5 grams, Sugar 13 grams
CREME BRULEE CHEESECAKES
Make and share this Creme Brulee Cheesecakes recipe from Food.com.
Provided by Alia55
Categories Cheesecake
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281.1, Fat 18, SaturatedFat 10.3, Cholesterol 140.5, Sodium 90.2, Carbohydrate 26.6, Fiber 0.2, Sugar 21, Protein 4.3
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