Salted Caramel Cheesecakes
Prep time
Cook time
Total time
You'll love this one friends! Individual, intensely flavored cheesecakes are topped with thick golden caramel and sprinkled with crunchy bits of sea salt! It's a most outrageously delicious dessert! Easy to make, no crust and you can keep them in the fridge for 2 days, perfect for Thanksgiving!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 6
Ingredients
- 8 oz of cream cheese, room temperature
- ½ cup of sugar
- 3 large eggs, room temperature
- ½ cup of sour cream
CARAMEL
- 6 Tbs of light corn syrup
- ½ cup plus 2 Tbs of sugar
- 3 Tbs of unsalted butter, room temperature
- ½ cup of heavy cream, room temperature
- ¾ tsp of sea salt plus more for to finish
Instructions
- Here we go! First, preheat the oven to 325°. Then using an electric mixer beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six (5-ounce) ramekins and place the ramekins in a baking dish with sides. Add enough hot water to the pan to reach halfway up the sides of the ramekins.
- Carefully place the pan on the center rack of the oven. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let them cool completely.
- Now the caramel, in a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderate heat, stirring occasionally, until an amber color forms, from 7 - 9 minutes.
- Then remove from the heat and carefully stir in the butter with a long-handled wooden spoon and then stir in the heavy cream very very slowly in a thin stream. Stir hard and fast!
- Transfer the caramel to a heatproof pitcher and let cool. Stir in ¾ tsp of sea salt.
- To finish, pour the caramel evenly over the 6 cheesecakes, about 1½ tablespoons each.
- Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with a little more sea salt just before serving. YUM! Bon Apetit and thanks to Food and Wine Magazine for my inspiration!
Notes
While making the caramel, go by the color more so than the time, when it just starts to turn amber take it off the heat, it quickly gets too dark. If your caramel gets a little too hard, microwave it for 10 second intervals to soften. and remember that the cheesecakes can be made ahead and refrigerated for 2 days.
