SALTED CARAMEL MINI CHEESECAKES

(Makes about 20)

INGREDIENTS

Crust

240 g (1 packet) digestive biscuits, crushed

60 ml (50 g)        castor sugar

100 ml (100 g)   melted butter

Filling

350 g                     cream cheese, softened

40 ml (20 g)        cake flour

300 ml (250 g)   castor sugar

3                             eggs

10 ml                     vanilla essence

250 ml                  soured cream

Salted caramel

200 g                     butter

190 ml (150 g)   soft brown sugar

180 ml (150 g)   castor sugar

125 ml (150 g)   golden syrup

250 ml                  fresh cream

5 ml                       vanilla essence

5 ml                       Maldon salt flakes (or more, add to taste)

METHOD CRUST:

Preheat the oven to 160 °C. Grease and line two muffin pans with 18 paper cups.

Mix all the crust ingredients together until combined.

Divide the mixture into the muffin cups and press into an even layer on the base only.

Bake for 5 minutes.

Cool while you prepare the filling.

METHOD FILLING:

Beat the cream cheese, flour and castor sugar together.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla and the soured cream and mix in.

Tap the bowl of mixture a few times on the counter to get rid of large air bubbles.

Fill the muffin cups with the filling (almost to the top) and bake for about 20 minutes at 160 °C until cooked. Do not overcook the cheesecakes.

Leave to cool completely before removing from the muffin pan.

METHOD SALTED CARAMEL:

Combine all the ingredients in a saucepan on medium heat and stir until the sugar has dissolved. Bring to the boil and cook until a sugar thermometer reads 110 °C.

Remove from the heat and set aside until the caramel reaches room temperature.

Fold the salt into the cooled caramel.

Spoon a generous helping of salted caramel over each little cheesecake and sprinkle with a few salt flakes (optional)

 

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