Here is the recipe for that salted caramel cheesecake that I didn't end up using for the daring bakers challenge.
So delicious, and if you don't like salted caramel you could make the cheesecakes and top it with something else........Ha. Right, as if.
Well anyway you could, just a simple raspberry puree, or mango even just a dollop of cream. The actual cheesecake is very easy to make.
I made a mini dessert table type version as well which was kind of cute, but you will need to adjust the baking times down.
The pics have a base of hazelnut pasta frolla but I recommend just leaving it our altogether.
Salted Caramel Cheesecakes makes 8 single serves
228 gram (8 ounce) cream cheese at room temp
1/2 cup caster sugar
3 large eggs at room temp
1/2 cup sour cream
8 small ramekins or glass jars (I used Ikea tea lights)
Preheat oven to 160 C (325F). Have a large deep baking tray ready (for water bath).
Mix cream cheese and sugar at medium speed with electric mixer until creamy and free of lumps approx 1 min. Add eggs one at a time ensuring each addition is mixed. Beat in sour cream. Scrap down sides throughout process and do not overmix and incorporate too much air.
Strain into a pouring jug and then fill the ramekins/jars with cheesecake mixture.
Place ramekins/jars into the baking pan and fill pan with enough hot water to come halfway up the sides of the jars. Bake for 16 mins and turn off oven leaving cheecakes in the warm oven for 2 hours.
Remove from waterbath and refrigerate until cold and firm, at least 2 hours.
Salted Caramel Topping (recipe makes a lot of caramel you will have around a cup left over to use for other delicious purposes)
1/3 cup water
1/3 cup light corn syrup (use liquid glucose if not available)
2/3 cup caster sugar (superfine)
80 grams unsalted butter (4 US tbsp)
1/2 tsp salt
2/3 cups cream
Combine water, corn syrup and sugar in large heavy based saucepan. Cook over medium low heat stirring constantly, brushing down sides with water when necessary until sugar is dissolved. Turn heat to med-high and continue to cook without stirring for 5-7 mins or until syrup turns golden amber, swirling the pan if necessary to distribute the caramel.
Remove from heat and stir in butter and salt.
Slowly pour in the cream being careful as mixture will bubble and whisk in well. Strain through sieve into heatproof bowl. Cool for at least 20 mins.
Spoon a thin layer of warm caramel onto each cheesecake and chill until cold.