Oreo Creme Brulee Cheesecake Bites
Servings: 12
Prep Time: 45 min
Total Time: 4hr 30 min
Ingredients
15 oreo cookies
5 tablespoons butter, melted
6 cups prepared cheesecake batter
½ cup sugar
Preparation
Preheat oven to 325°F.
Place the oreos in an even layer on a sheet tray. Drizzle the butter over the cookies evenly. Place an identical sheet tray over the oreos and press down firmly to crush the cookies.
Transfer the crumbled cookies to a muffin tin fitted with cupcake liners. Pat about 1 tablespoon of the cookies into the bottom of each liner.
Use an ice cream scoop to fill each liner with cheesecake batter at least ¾ full.
Place the muffin tin on a large rimmed baking sheet and transfer to an oven rack. Fill the baking sheet with at least ½ inch of boiling water and close the oven door. The water bath helps cook the cheesecake evenly and prevents the cakes from cracking.
Bake for 20 minutes, until the cakes have puffed slightly and the center just barely jiggles.
Let the cheesecakes cool for 15 minutes, then refrigerate for at least 3 hours.
Once the cheesecakes have cooled and set, remove the paper liners and top with an even sprinkle of sugar. Use a kitchen torch to brulee the tops until evenly browned.
Refrigerate until ready to serve.
S’mores Baked Alaska
Servings: 3
Prep Time: 30 min
Total Time: 1 hour
Ingredients
1 10 oz box teddy grahams
3 cups chocolate ice cream
4 cups marshmallow fluff
Preparation
Pulverize the teddy grahams in a blender or food processor until they break down into fine crumb. You may need to add a few tablespoons of melted butter to make the crumbs stick together.
Line a large 6 cup muffin tin with plastic wrap. Use a large ice cream scoop to portion the ice cream between each cup. Use a spatula to smooth the chocolate into an even layer and top with 3 tablespoons of the crushed teddy grahams.
Freeze the ice cream until firm again, at least 30 minutes.
To unmold, place a cutting board over the muffin tin and flip. Lif the muffin tin, leaving the plastic wrap and ice cream on the cutting board. Carefully remove the plastic wrap and transfer the ice cream to individual plates.
Quickly coat the ice cream with marshmallow fluff, creating swoops and peaks as you finish.
Use a blowtorch to toast the fluff and serve immediately or freeze.
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