Anyone who has known me for a while knows how much I love cheesecake, and how hard I tried to perfect making it. I found a winning recipe years ago, and I've been modifying it to fit all kinds of flavors for a while now. It has never failed me. Pssst! Just a little secret....Baking a perfect cheesecake is more dependent on how you bake it rather than the recipe itself. But I love this one because it has very few ingredients and I ain't fancy, you know. But, I'll tell you very important words to remember. Write it in sharpie on your forehead if you have to. WATER BATH. And trust me when I say it's exactly as it sounds. You put your cheesecake batter in a cheesecake pan, but instead of just popping into the oven, you place it onto a baking sheet with shallow sides, and then pour water into the baking sheet. Voila! You've got yourself a beautiful cheesecake that doesn't crack!
Salted Caramel Cheesecake Minis
For the crust:
1 package graham crackers (use chocolate for a more decadent taste)
3 tbsp sugar
6 tbsp butter, melted
For the cheesecake:
16 oz (2 packages) cream cheese
3/4 c sugar
2 eggs
1 tsp vanilla
For the topping:
caramel ice cream topping
coarse sea salt
Directions:
Place graham crackers in a food processor and pulse until fine crumbs are formed. Add sugar and melted butter and pulse until thoroughly mixed. Line a muffin pan with muffin papers. Place 1 tbsp of crumb mixture inside each muffin paper and firmly pat into the bottom of the papers.
Mix softened cream cheese until there are no lumps, then add sugar, eggs and vanilla and continue to mix until creamy. Scoop cheesecake batter on top of the graham cracker crust, filling papers about halfway. Bake 22-25 minutes at 350 degrees or until cheesecake is firm but slightly jiggly.
When the cheesecake is completely cool, drizzle with caramel ice cream topping and sprinkle with coarse sea salt.
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