Crème Brûlée Cheesecake recipe

This delightful combination of savory and sweet features two distinct recipes: savory Air Fryer Sausage Rolls and a luxurious Crème Brûlée Cheesecake. The beauty of this duo lies in the contrast between the flaky, golden, and savory pastry of the sausage rolls and the rich, smooth, and creamy texture of the crème brûlée cheesecake. Here’s how you can prepare both from start to finish.

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Air Fryer Sausage Rolls

Ingredients:

• For the Sausage Filling:
  • 1 lb (450g) ground pork (or your choice of ground meat like beef or chicken)
  • 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp ground sage
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp paprika
  • 2 tbsp breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard (optional, for a tangy kick)
• For the Pastry:
  • 1 sheet of puff pastry (store-bought or homemade, chilled)
  • 1 egg, beaten (for egg wash)
• For Serving:
  • Tomato sauce or your preferred dipping sauce

Instructions:

1. Prepare the Sausage Filling:
   • In a large mixing bowl, combine the ground pork (or your choice of meat) with the finely chopped onion, minced garlic, dried thyme, rosemary, sage, paprika, salt, and pepper. Mix until well combined.
   • Add the breadcrumbs, Worcestershire sauce, and Dijon mustard (if using) and mix again. The breadcrumbs will help bind the mixture and provide a slight texture to the filling.
2. Assemble the Sausage Rolls:
   • Roll out the chilled puff pastry sheet on a lightly floured surface. You may need to trim the edges to make it a neat rectangle.
   • Cut the pastry into strips, about 4-5 inches wide, depending on your preferred size for the sausage rolls.
   • Divide the sausage filling into equal portions and form long sausage-shaped logs that will fit onto the pastry strips.
   • Place each sausage portion along the center of a pastry strip. Roll the pastry around the sausage, sealing the edges with a little water.
   • Use a sharp knife to cut the sausage rolls into bite-sized pieces or the length you desire.
3. Preheat the Air Fryer:
   • Preheat your air fryer to 375°F (190°C). Depending on the brand and size of your air fryer, this should take around 5 minutes.
4. Egg Wash and Cooking:
   • Brush the tops of the sausage rolls with the beaten egg to give them a golden, crispy finish.
   • Place the sausage rolls in the air fryer basket, making sure they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.
   • Air fry the sausage rolls at 375°F (190°C) for 12-15 minutes, or until the pastry is golden brown and crispy, and the sausage filling is fully cooked. The air fryer may need to be checked around the 8-10 minute mark to ensure even cooking and to prevent burning.
5. Serve:
   • Once the sausage rolls are cooked, remove them from the air fryer and allow them to rest for a couple of minutes before serving.
   • Serve hot with your favorite dipping sauce, like tomato ketchup, mustard, or a tangy chutney.

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Crème Brûlée Cheesecake

Ingredients:

• For the Cheesecake:
  • 1 1/2 lbs (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) heavy cream
  • 3 large eggs
  • 2 tbsp cornstarch (to help with the texture)
• For the Crème Brûlée Topping:
  • 1/4 cup (50g) granulated sugar (for caramelizing)
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) heavy cream

Instructions:

1. Prepare the Cheesecake Base:
   • Preheat your oven to 325°F (163°C). Prepare a 9-inch (23 cm) springform pan by greasing it lightly with butter or non-stick spray, and lining the bottom with parchment paper.
   • In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. This will take about 2-3 minutes. Add the sugar and continue to mix until well incorporated.
   • Add the vanilla extract, sour cream, and heavy cream to the cream cheese mixture, mixing until smooth.
   • Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next one.
   • Sprinkle in the cornstarch and mix gently until fully combined. The cornstarch will give the cheesecake a smooth and creamy texture.
2. Bake the Cheesecake:
   • Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
   • Place the pan in the center of the oven and bake at 325°F (163°C) for about 50-60 minutes. The cheesecake should be set on the edges but still slightly jiggly in the center. You can check the doneness by gently tapping the side of the pan.
   • Once done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This will help prevent cracks from forming.
   • After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set fully.
3. Prepare the Crème Brûlée Topping:
   • In a small saucepan, heat the heavy cream and vanilla extract over low heat until it begins to steam (do not boil). Remove from heat.
   • Once the cheesecake has fully chilled and set, carefully spread a thin layer of granulated sugar evenly over the top of the cheesecake. Be generous but not too thick.
   • Using a kitchen torch, caramelize the sugar by holding the flame just above the sugar layer and moving it slowly in circular motions. Be careful not to burn the sugar; the goal is a crisp, golden caramelized top.
   • Allow the caramelized sugar to cool and harden for a few minutes before slicing the cheesecake.
4. Serve:
   • Carefully slice the cheesecake with a hot knife (dip the knife in hot water, wipe it dry, then cut). This helps achieve clean cuts.
   • Serve the cheesecake with the crispy crème brûlée topping, and enjoy the contrast of smooth, creamy cheesecake with a crispy, sweet caramelized layer on top.

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Notes and Tips:

• Air Fryer Sausage Rolls:
  • For extra flavor, you can add finely chopped herbs or grated cheese to the sausage filling.
  • If you don’t have an air fryer, you can bake the sausage rolls in a regular oven at 400°F (200°C) for 20-25 minutes.
  • Make sure the puff pastry stays cold to ensure a crisp, flaky texture during cooking.
• Crème Brûlée Cheesecake:
  • Make sure the cream cheese is fully softened before mixing to avoid lumps.
  • If you don’t have a kitchen torch, you can place the cheesecake under the broiler for a few minutes to caramelize the sugar, but be cautious as it can burn quickly.
  • For an even smoother texture, you can strain the cheesecake batter through a fine-mesh sieve before baking.
• Customization:
  • For the sausage rolls, try using different meats such as chicken or turkey for a lighter option.
  • If you prefer a more traditional crème brûlée flavor, you can infuse the cream with vanilla beans instead of vanilla extract for a deeper, more intense vanilla flavor.

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These Air Fryer Sausage Rolls and Crème Brûlée Cheesecake create a balanced meal perfect for a family dinner, a special occasion, or a delightful snack. Whether you’re savoring the savory pastry or indulging in the creamy, caramelized dessert, this recipe will surely impress anyone who tries it!