Monday, November 4, 2013

Caramel Cheesecakes


  • 19 ounces cream cheese
  • 3 eggs
  • 1/4 cup sugar
  • 1 tsp vanilla
  • caramel:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 cup evaporated milk
  • crust:
  • 1 cup almond meal
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup melted butter

  • Preheat oven to 350F.
  • Crush your slivered almonds.
  • Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
  • Line a muffin tin with liners and push the mixture into the bottom of the liners.
  • Bake for 10 min.
  • Turn oven down to 300°.
  • Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
  • Spoon mixture into the muffin tins.
  • Bake for 40 min.
  • Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min.  (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
  • Cool caramel to room temperature then cover and put in the fridge for 1 hour.
  • Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • Fill each cheesecake with about 1 tablespoon caramel.
  • Serve and Enjoy!

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