Creme Brulee Cheesecakes 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

Steps:

• Preheat the oven to 350°F
• Reduce the oven temp: Once the crust has baked, reduce the oven to 300°F.
• Let it cool: Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour, then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it cool, uncovered, overnight in the fridge.

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!

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.

CREME BRULEE CHEESECAKE

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.

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.