Cheesecakes a la creme brulee

Ingredients:

Cheesecake

• 500 gr. mascarpone
• 1/2 cup sugar
• 1/2 cup whipped cream
• 1 tbsp vanilla paste or seeds scraped from 1 vanilla pod
• 3 large eggs

Phyllo dough wafers

• 3 sheets of phyllo dough
• 1/4 cup melted butter
• 2 tablespoons sugar, plus extra sugar for the brulee crust

Preparation:

1. Preheat oven to 160°C. Grease six 150ml ramekins and line the bottoms with a circle of parchment paper. Place the ramekins in a 5cm-high rimmed pan.
2. Stir the mascarpone to soften it. Add the sugar. Mix until the ingredients are completely combined. Stir in the whipped cream and vanilla paste (or the seeds from the pod), using a whisk at the end to ensure the mixture is smooth.
3. Using a whisk, whisk in the eggs one at a time until combined. Pour the mixture into the prepared ramekins. Fill the dish with hot tap water until it reaches halfway up the ramekins.
4. Bake the cheesecakes for 35 minutes (the tops will be golden brown), then remove from the water bath to cool. Cool for at least 6 hours before serving.
5. Increase the oven temperature to 180°C and line a baking sheet with parchment paper.
6. To make waffles, lay out one sheet of phyllo dough. Lightly grease it with butter and sprinkle with sugar. Cover with a second sheet of phyllo dough, repeating the same steps as you would do, for example, baklavaDo the same with the third sheet. Then fold the dough in half. Cut 6 circles from the phyllo using an 8-cm cookie cutter and place them on a baking sheet.
7. Bake for 7 minutes until golden brown. Let cool.
8. To serve, place the phyllo wafer on a dessert plate. Run a spatula around the inside of the ramekin to loosen the cheesecake. Then, invert the ramekin onto the wafer. Peel off the parchment paper circle and sprinkle the cheesecake with sugar. Using a blowtorch, caramelize the top of the ramekin.
   
   Repeat with the remaining cheesecakes and serve.