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1
Cheesecakes: Preheat oven to 325 u00b0F.
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2
Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
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3
Place ramekins in a dish with a 2-inch (5 cm) lip.
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4
Stir mascarpone to soften.
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5
Add sugar and combine well.
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6
Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
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7
Whisk in eggs one at a time until blended.
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8
Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
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9
Bake cheesecakes for 35 minutes then remove from water bath to cool.
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10
Chill for at least 6 hours before serving.
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11
Phyllo Wafers: To make Phyllo wafers, increase oven to 350 u00b0F and line a baking tray with parchment.
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12
Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
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13
Cover with second sheet of phyllo, repeating with butter and sugar.
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14
Repeat with third sheet, then fold phyllo in half.
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15
Cut 6 circles out of pastry with a 3 1/2 -inch cookie cutter and place onto baking tray.
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16
Bake for 7 minutes, until golden brown. Let cool.
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17
To serve, place a phyllo wafer on a dessert plate.
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18
Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
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19
Peel away parchment disc and sprinkle top of cheesecake with sugar.
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20
Using a kitchen butane torch, caramelize top of cheesecake.
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21
Repeat with remaining cheesecakes and serve.
