Friday, August 24, 2012

Salted Caramel Cheesecakes

Obviously I am on a cream cheese kick. This is a baked cheesecake topped with a homemade caramel and sea salt. The creaminess of the cheesecake is lightened with the sweet, smooth caramel. It's a perfect match.

Salted Caramel Cheesecakes
Recipe Source:

1 cup Graham Crackers, crushed
4 Tablespoon Butter
16 oz Cream Cheese
1/2 cup Granulated Sugar
2 Large Eggs

Salted Caramel Sauce
5 Tablespoons Water
3/4 cup Bakers Sugar
2/3 cup Heavy Cream
Combine graham cracker crumbs amd melted butter. Divide among cupcake liners. Refrigerate for 30 minutes.

In the bowl of a stand mixer beat cream cheese and sugar until smooth. Add in one egg at a time, be careful to not overbeat. Fill cupcake liners 3/4 of the way full. Bake for 25 minutes.

While the cheesecakes cool make the caramel sauce.

Salted Caramel Sauce
1. Combine the water and sugar into a saucepan over low heat. Stir until sugar has dissolved.
2. Increase the heat to high. Using the handle, give the pot a swirl once and a while to keep the mixture moving. Do not stir the mixture directly.
3. Once the mixture starts to bubble after approximately 3 minutes it will turn a light shade of amber. After about 1 minute the mixture will turn a dark shade of amber. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine.
4. Cool until the mixture is warm and pour sauce over cheesecake cups. Sprinkle with sea salt.

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