Salted Caramel Mini Cheesecakes

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.

Filling

• Beat the cream cheese, flour and caster 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.

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).