Salted Caramel Cheesecake
Salted Caramel Cheesecake
Ingredients for the Crust:
- Biscuit crumbs 1/3 cup
- Sugar 2-3 tbsp
- Melted butter 2-3 tbsp
For the Filling:
- Cream cheese 8 oz
- Dark brown sugar 1/4 cup
- Eggs 2
- Vanilla essence 1 tsp
- Caramel sauce 1/4 cup
- Caramel sauce for drizzling
- Salt 1/8 tsp
- Whipped cream for garnish
Method:
- Line the bottoms of five 3-inch ring molds with foil. Set aside. To make the crust, combine biscuit crumbs, sugar, and butter. Stir to mix well. Scoop about 2 tablespoons of the mixture and press evenly on the bottom of each ring mold to form a crust. Repeat with remaining ingredients and molds. Set aside. To make the filling beat cream cheese, gradually add sugar. Mix until well blended. Add eggs one at a time. Add vanilla and mix well. Add caramel sauce and salt; mix. Place prepared molds on a baking dish. Fill each mold with the cream cheese mixture until three-fourths full. Fill 2 baking pans with water. Put one pan on the lowest shelf of the preheated oven. Place the other pan on the middle rack together with the baking dish containing the cheesecakes. The water-filled pans will help prevent the cakes from drying and cracking. Bake cheesecakes for 30 to 45 minutes. Turn off heat and let cool completely inside the oven with the door slightly ajar. Garnish with whipped cream and drizzle some caramel sauce on top before serving.
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