These little cheesecakes are so easy to make. I especially love the fact that they are so small, which makes them almost guilt free. Well…they are small….
I found this recipe at Food & Wine, I’ve made a few adjustments according to my oven and stove top, but the ingredients remain the same. Here it goes..
Salted Caramel Cheesecake
- 1/2 pound cream cheese
- 1/2 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 6 tablespoons light corn syrup
- 1/2 cup plus tablespoons sugar
- 3 tablespoons unsalted butter
- 1/2 heavy cream
- Fleur de sel
Preheat oven to 325 degrees.
In a large bowl, beat cream cheese and sugar at medium speed until smooth. Beat in one egg at a time, adding the next egg only after the previous egg has been fully incorporated. Scrape the sides of the bowl occasionally to remove any ingredients that are stuck to bowl. Pour the batter into six 5-ounce ramekins.
Set the ramekins in a pan, adding enough hot water to reach halfway up the sides of the ramekins. Bake in the center of the oven for 10 minutes. Turn off the heat and leave cheesecakes in the oven for 20 minutes. Remove from oven and set ramekins on a rack, cool completely.
Meanwhile, make the caramel: In a medium saucepan, cook corn syrup and sugar over moderate heat, undisturbed, until a deep amber caramel begins to form, about 6-7 minutes. Keep an eye on your caramel, it can burn quickly. Remove from heat, and whisk in the butter. Once the butter is incorporated, add cream slowly, whisking vigorously.
Transfer to a pitcher, add a sprinkle of fleur de sel.
Pour caramel over cheesecake, swirl to coat.
Refrigerate cheesecakes for 3 hours or up to 2 days.
Sunshine is a jungle gym.