Mini Caramel Cheesecakes

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A friend of mine gave me a cheesecake book. I salivate just looking at the pictures and have been dying to try basically every recipe. The first I attempted was this salted caramel cheesecake. Of course, I’d used up the cream the day before and the only sort of cream cheese I had was 1 full fat pack and 1 light pack. Being Sunday in Geneva, shops were closed, so I used the cream cheese I had and replaced the ½ cup of cream necessary with ½ cup unsweetened, natural yogurt. I was a little worried about the cheesecakes not turning out as creamy as they should, but they were absolutely, mouth-wateringly velvety and delicious.

 

Makes 12

 

Cookie Base

1 package of Graham Cracker or Digestive Cookies (or gluten free cookies), pulverized into crumbs

2 tbps butter, melted

  1. Mix the butter and the cookie crumbs. (I use a ziploc and a rolling pin to crumble my cookies. Stick them in the plastic bag. Close it getting all the air out, and pass your rolling pin over it until you have fine crumbs).
  2. Line a cupcake mold with wrappers.
  3. Place 1 tbsp of the crumb mixture inside each paper liner and with the bottom of a glass (I used my kids drinking cups) , press the crumbs into the bottom so they are tightly packed.

 

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Caramel Sauce

45 g sugar

50 ml water

15 g salted butter

2 tbsp thick cream

  1. Boil the sugar and water in a saucepan over high heat until amber. Take off the heat.
  2. Add the butter and whisk. Return to low heat for 1 minute or until mixture is homogenous.
  3. Take off the heat for good and whisk in the cream.
  4. Let caramel sauce cool while preparing the cheesecake filling.

 

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Cheesecake Layer

350 g cream cheese (I used 1 box of full fat and completed the amount with the lighter version)

90 g sugar

2 eggs

1 full-fat plain unsweetened yogurt

1 tsp vanilla extract

  1. Preheat oven to 180C or 350 F.
  2. In the bowl of a standmixer, beat the sugar and the eggs on high speed until light and creamy (about 2 minutes).
  3. Add the yogurt, the cream cheese, and the vanilla extract and mix until batter is smooth.
  4. With the mixture on low, pour in the cooled caramel sauce. Whisk until combined.
  5. Ladle on top of crumb base, filling wrappers to the top. Cheesecakes don’t puff up.
  6. Prepare your water bath: fill a large and deep baking pan that can hold your cupcake pan with water. Add the cupcake pan on top.
  7. Lower your oven temperature to 150 C or 300 F.
  8. Bake for 1 hour. Turn the oven off but DO NOT take out cheesecakes. Place a wooden spoon to crack oven door open and leave in the oven another hour.
  9. Take out of the oven and place in refrigerator without unmolding cheesecakes.
  10. Let chill at least 3 hours before serving.

 

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