Salted Caramel Cheese Cake Cups Recipe

  • 500 gms softened cream cheese
  • 1/2 cup sugar 
  • 2 large eggs at room temperature
  • 1/2 cup sour cream 
  • Caramel
  • 6 tbsp light corn syrup
  • 1/2 cup + 2 tbsp sugar
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream 
  • 1/2 teaspoon sea salt 

Salted Caramel Cheese Cake Cups Recipe

  1. Preheat oven to 325°. 
  2. In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  3. Add eggs,whisk until incorporated after each egg.
  4. Beat in sour cream. Pour into baking dish. 
  5. Place the baking dish and add water to the tray midway up the baking dish.
  6. Place in the centre of the oven and bake 15-20 minutes until the edges are set, but the centre is still jiggly.
  7. Turn off oven and leave cheesecake undisturbed for 1 hour. 
  8. After 1 hour transfer baking dish to cooling rack and cool completely before covering.
  9. Cover and chill cheesecake in the refrigerator at 4 -5 hours, preferably overnight.
  10. Meanwhile make the caramel. 
  11. In a heavy saucepan heat the corn syrup. 
  12. Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms. 
  13. Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit. 
  14. To avoid splash always keep distance while adding butter.
  15. Add the heavy cream in a thin stream, stirring constantly until smooth. 
  16. Add salt and blend well. 
  17. Transfer the caramel to a heatproof container and allow to cool.
  18. Cut the cheese cake into desired pieces ,warm the caramel before serving .
  19. Serve it topped with salted caramel .

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