Creme Brulee Cheesecake Food

PHILADELPHIA® 3-STEP® CRèME BRûLéE CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
• Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
• Preheat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.

CRèME BRûLéE CHEESECAKE BARS

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.

CREME BRULEE CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cream cheese, granulated sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs and egg yolk, and mix until thoroughly blended.
• Pour the batter into the graham cracker crust.
• Bake the pie in a 350° oven for 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight.
• Just before serving, heat broiler. Mix together the brown sugar and water. Spread the sugar mixture over the top of the cheesecake. Place the cheesecake on a cookie sheet, and broil 4 to 6 inches from the heat for 1 to 1 1/2 minutes or until the top is bubbly.

CREME BRULEE CHEESECAKE

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.

CREME BRULEE CHEESECAKES

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.

BRULEED VANILLA-BEAN CHEESECAKE

Steps:

• Crust: Preheat oven to 350 degrees. In a food processor, pulse crackers with granulated sugar and salt until finely ground. (You should have about 1 1/2 cups.) Add butter; pulse until combined. Transfer to a 9-inch round tart pan with a removable bottom; firmly press into bottom and up sides. Place pan on a baking sheet and bake until crust is dry and set, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Filling: Place cream cheese, sour cream, granulated sugar, egg, vanilla seeds, and salt in cleaned food processor; blend just until smooth. Fill crust with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer to a wire rack; let cool 1 hour. Refrigerate until cold, at least 2 hours and up to overnight.
• To serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of cheesecake (avoiding crust). Move a small kitchen blowtorch back and forth across sugar until caramelized (aiming torch toward center to avoid burning crust). Repeat with remaining 2 tablespoons superfine sugar, making a second caramelized layer. Top with spun sugar and serve, slicing through spun sugar and cake with a sharp knife, and wiping blade between slices.

MINI CRèME BRûLéE CHEESECAKES RECIPE BY TASTY

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!