When it comes to a dessert spread, a well made cheesecake is loved by all. And if you make these in small portions, then the hassle of cutting and serving is avoided as well. A cheesecake typically consists of two or more layers. It usually has a crust, followed by the soft and creamy cheesecake center and is in most cases topped with a sauce or compote too.
The main ingredient required for making cheesecakes is cream cheese. There are baked as well as non-baked varieties available and flavours range from the regular chocolate and vanilla to different fruity flavours. The recipe I am sharing is of mini cheesecake, which are topped with a delicious Caramel Sauce. You can bake these in cupcake liners in a muffin tin. Alternatively, if you prefer a single large size cheesecake, you can bake it in a larger springform tin, which will make un-molding easy.
Check out the detailed video recipe as well as some recipe notes below.
Mini Caramel CheesecakesCourse: DessertDifficulty: Moderate
These mini caramel cheesecakes make for a perfect dessert option. You can make these ahead in time and keep it refrigerated.
- For the Base
Powdered Marie Biscuit – 1 cup (Or graham crackers/digestive biscuits, as available)
Melted Butter – 1/4 cup
Cinnamon Powder – 1/4 tsp
- For the Cheesecake
Cream Cheese – 180 gms, at room temperature
Eggs – 2, at room temperature
Condensed Milk – 1/2 cup
Salt – a pinch
Step by Step Process
- Preheat oven to 180 C. Prepare a muffin tin by lining it with cupcake liners.
- Combine all ingredients for the crust together and press it firmly to the base of the muffin cups.
- Beat the cream cheese and eggs at high speed till well blended.
- Add the condensed milk and beat it at low speed till you get a smooth mix. By beating on a low speed, it removes air bubbles and lessens the chances of the cheesecake cracking.
- Divide the cheesecake batter between the prepared muffin liners. Bake at 180 C for 15 min till it looks set. The centre could be a little jiggly.
- Let it cool and then spoon the caramel sauce on top of each.
- Refrigerate till the caramel sets properly and then remove from liners and serve.
- You can top it up with some whipped cream just before serving.
- Baking Time: The baking time may vary from oven to oven and the actual heating of the oven. You should remove the cheesecake from the oven when the top looks done and you still see a slight jiggle in the centre. Make sure you do not open the oven door before the top looks done. Though the cheesecake will look risen once done, it will slowly settle down as it cools.
- Whisking Speed: Use your beater at a low speed once you add the condensed milk. This helps in removing some of the air bubbles and lowers the chances of the top cracking as it bakes.
- Baking Process: If you plan to bake this as a single cheesecake, then it is best to use a springform tin. That helps to easily un-mould the cheesecake once done.
- Baking the Crust: It is not necessary to bake the crust first for this recipe. However, if you want to do it, you can blind bake the crust for about 5-7 min (for mini cheese cakes) and for another 10 min for a large size cheesecake.