Crème brûlée Cheesecake: Lovely and easy no bake cheesecake

 I think making something delicious don't need to be hard, simple ingredients and easy method can make a magic too.

I fall in love with cheesecake lately ^^, actually there are a lot of variations to make than you can imagine. Bake, no bake, mousse like or gelatine set etc, you can crate a lot of cheesecake by mixing simple ingredients with "cheese", hehe, turn them into different flavour and texture. This time I use Mascarpone cheese as the main ingredient, I have to note on the Mascarpone cheese, different brands mean different taste and texture, so you have to taste a batter before adding more sugar. And it's very easy to separate, if whisking too long your cheese will have 2 layers, water and curd (some brand is very, very, very sensitive), so rather than grab your whisk and beat it, using spatula and a touch of love ^^ your cheese will love you too. 
This recipe is very easy and you don't have to bake it, mean you don't need oven too (smile at me people, I know you want to make something but you don't own an oven yet, hehe). The only thing that you need for making this cheesecake is patience, because you have to wait for the cheesecake to become firm before burning the sugar, and while burning the sugar you have to stop from time to time until you get the top to burn completely. But you still have a choice, you don't have to make the burnt sugar, (or don't have blowtorch), you will get your cake a lot quicker, and the cake is still delicious too (*note if you don't make burnt sugar, season your batter as you like, there are no more sweetness from the topping). 

Crème brûlée Cheesecake

Makes 4 (7cm small cake)

Base
60g ............................... Digestive biscuits, crushed
20g ............................... Melted butter
1tbsp ............................ Caramel sauce (I use Vanilla caramel cream)
Filling
1sheet ........................... Gelatine sheet (about 1.7g)
140g .............................. Mascarpone cheese
20-30g .......................... Granulated sugar*
60g ................................ Whipping cream
1/2tsp ........................... Vanilla bean paste
Topping
....................................... Granulated sugar

*Note on sugar in the filling, the Mascarpone cheese different from brand to brand, taste the batter before adding more, and remember that you will get the sweetness from the topping sugar too.

 Mix the crushed biscuit with melted butter and caramel sauce.
Divide into 4 (7cm) dessert rings, press until firm.
Refrigerate until ready to use.

Bloom the gelatine sheet in ice cold water for 5 minutes.
Put the whipping cream in a microwavable bowl, heat at medium for 40 seconds or until very hot, mix in the softened gelatine, let the mixture cool.
Use spatula to mix the Mascarpone cheese, sugar and vanilla bean paste until the cheese is very soft (don't use whisk, the Mascarpone cheese separate easily if you whisk it to long).
Pour the whipping cream mixture into the cheese bowl, fold to combine.
Divide between 4 dessert rings, freeze 12 hours or over night.
When the cheesecakes become firm, remove from the rings and sprinkle sugar on top of the cheesecake.
Use blowtorch to burn the sugar (you may need to stop from time to time as the cheesecake will melt from the heat too, freeze for 10 minutes then burn the sugar again until you get the color you want).
Refrigerate until ready to serve. 

Crème brûlée Cheesecake: Lovely and easy no bake cheesecake