Salted Caramel Cheesecake Cups ~ Nudging its way into the salted caramel craze these individual cheesecake cups are topped with a salted caramel sauce and sprinkled with some sea salt for a final touch.
Seems like everywhere you look salted caramel is making its mark on cakes, cupcakes, cheesecakes, candies and pretty much any conceived dessert.My first experience with it was in the form of a truffle and I’ve been a fan of the salted caramel pairing every since.
These Salted Caramel Cheesecake Cups along with my Mini White Chocolate Tuxedo Cheesecakes were two of three desserts that I was preparing for a now cancelled wedding.
That being said, there is still 11 lbs of the original 12lbs of cream cheese for the now defunct wedding sitting in my refrigerator. So if you have any request or ideas for cream cheese recipes, please be so kind and pass them along.
A few notes:
1. You can prepare the cheesecake and caramel sauce a day ahead. If you do so re-heat the sauce in your microwave and assemble prior to serving.
2. The times as written in the recipe for the caramel sauce are approximate because not all pots heat up exactly the same.
3. Do not to use a nonstick pan when making your caramel sauce. Color is everything and a black nonstick surface will make it hard to gauge when your sauce is ready based on the sugar turning from white to a dark amber color.
4. Do NOT stir the sugar and water mixture once it starts to boil. Instead gently swirl the pan.
5. Sugar burns very quickly, so keep a watchful eye as the sugar moves from dissolved to caramel.
6. Most importantly, DO NOT put HOT caramel up to your tongue or lips to taste. That is, unless you want to severely burn yourself.
Salted Caramel Cheesecake Cups
Preheat oven to 275° F.
31/2 ounces of vanilla wafers
4 tablespoon of butter
16 oz cream cheese
½ cup sugar
2 large eggs
Salted Caramel Sauce:
5 tablespoons water
3/4 cup caster sugar
2/3 cup heavy cream
1. Process vanilla wafers until it resembles fine sand. Add melted butter and process until combined. Divide among cupcake liners. Refrigerate for 30 minutes.
1. Beat cheese and sugar until smooth.
3. Beat in one egg at a time, taking care not to overbeat.
4. Fill cupcake liners ¾ of the way full.
4. Bake for 25 minutes.
While the cheesecake cups are cooling make the caramel sauce.
Salted Caramel Sauce:
1. Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side.
2. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. (see #5 in picture panel)
3. After approximately 3 minutes you will see a light shade of amber. (see #6 in picture panel)
4. Another 30-90 seconds and the mixture will turn a dark shade of amber. (see#7 in picture panel)
5. Once the mixture is a dark amber, turn off the heat and add the cream. Whisk to combine, do not worry about the bubbles as they will subside upon cooling. (see #7,8, 9 in picuture panel)
6.Cool to warm and pour sauce over cheesecake cups.
7. Sprinkle with sea salt.