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.
Ingredients:
Cheesecake Cups:
- 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
INSTRUCTIONS:
Crust:
1. Process vanilla wafers until it resembles fine sand. Add melted butter and process until combined. Divide among cupcake liners. Refrigerate for 30 minutes.
Cheesecake:
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.
Read More: Salted Caramel Cheesecake Cups
0 Response to "Salted Caramel Cheesecake Cups"
Post a Comment