Friday, April 10, 2015

Salted Caramel Cheesecake

So, this cheesecake.

I don't even know where to begin. Everything about it is (well, was) incredible. From the not-too-thick-yet-still-satisfying digestive crumb to the creamy cheesecake layer to the salted caramel sauce that was sufficiently globby (yes, it's a word now) yet not overly so, it all tied in beautifully. The only regret we had was not making a bigger batch o' these.

In fact, my parents, who don't normally enjoy sweet stuff, loved and finished an entire cake by themselves, and my friends, who love to mock me and never really complimented me before, admitted that it was good. So I think it's fair to say that this is a good cheesecake.

What you will need:
(makes 5 big cheesecake "muffins" and 12 smaller ones)

(Salted caramel sauce)
a three-quarter cup of caster sugar
half a cup of heavy cream
a teaspoon of salt

(Digestive biscuit base)
200g of digestive biscuits
half a cup of butter, melted

(Cheesecake filling)
500g of cream cheese, softened to room temperature
a three-quarter cup of caster sugar
a quarter cup of Greek yoghurt (I used plain, 0% fat)
two large eggs
a teaspoon of vanilla extract


(Salted caramel sauce)
1. Heat the sugar in a saucepan over medium heat, stirring continuously. Do not let the sugar burn!

2. After the sugar turns brown, add in the cream and continue stirring.

3. After about five minutes, turn off the flame and let the mixture cool. Add salt to taste. Set aside.
(yes, it's that easy!)

1. Pre-heat your oven to 180°C.

2. Crush the digestive biscuits in a ziplock bag until no large crumbs remain.

3. Stir the biscuit crumbs with the melted butter until all the crumbs sort of stick together.

4. Press a tablespoon (depending on how thick you like your crust) of the biscuit/butter mixture into each cupcake liner, and bake for five minutes.

You may prepare the cheesecake filling while waiting!

5. Beat the cream cheese until completely smooth.

6. Add in sugar and yoghurt and beat till combined.

7. Add the eggs, one at a time, mixing after each addition.

8. Beat in the vanilla extract and mix the mixture until smooth and homogenous.

9. Fill each cupcake liner to the top, or at least three-quarter way up!

10. Bake for about 20 minutes, and let cool at room temperature for at least an hour afterward. Chill in the refrigerator before serving! :-)

Plating suggestion: Spoon a dollop of salted caramel sauce into the sunken part of the cheesecake!!! It looks absolutely divine.

happy friends after a successful bake!!!

Said mocking friends who were engrossed in cheesecake

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