Salted Caramel Cheesecake

When I was in Kuala Lumpur last May, I ate a couple of cute and really delicious mini cheesecakes from The Loaf and my favourite was of course, the caramel one. It was so good that when I was back home and uploading photos from the trip I experienced serious withdrawals. However, the idea of taking another 5hr bus ride was cramping my style so I did the next best thing. I googled! I believe I searched for “individual caramel cheesecakes” and a dozen clicks later ended up here. Oh my.
As Liz Lemon would say, “I want to go to there.”

I only went “to there” more than a year later.

 

Salted Caramel Cheesecake *recipe from here*
cheesecake
½ pound cream cheese, at room temperature
½ cup sugar
3 large eggs, at room temperature
½ cup sour cream
caramel
6 tbsp light corn syrup
½ cup plus 2 tbsp sugar
3 tablespoons unsalted butter
½ cup heavy cream
Fleur de sel (I used regular sea salt)

 

-preheat the oven to 325°f/165°c
-in a large bowl, beat the cream cheese and sugar until smooth
-beat in the eggs one at a time
-beat in the sour cream

 

-divide the batter into 6 ramekins/custard cups (I used a measuring cup, it amounts to ½ cup/ramekin)
-set the cups into a bigger pan, add hot water into the pan until it reaches halfway up the sides
-bake for 10 mins, turn off the oven and leave the cheesecakes in for 1hr
-transfer the cups to a wire rack

 

-in a saucepan on low heat, heat the corn syrup for a few mins
-turn the heat to medium and stir in the sugar
-leave undisturbed for about 9mins or until it turns a deep amber colour
-turn off the heat and stir in the butter
-stir in the heavy cream in a thin stream

 

-transfer the caramel into a heatproof pitcher/bowl and stir in the salt, let cool

 

-spoon about 1½-2 tbsp on caramel on the tops of the cheesecakes
-refrigerate the cheesecakes for at least 3hrs
-sprinkle sea salt right before serving (I did this before refrigerating the cheesecakes)
-leftover caramel (and you will get a lot leftover) can be used as ice-cream syrup (win-win!)

 

I debated eating one right away without the 3hr wait because well, look at them!

Somehow I managed a bit of restraint and chilled while the cheesecakes chilled.

 

What is it about burnt sugar?

Why can I never turn down anything with caramel or butterscotch or toffee?
Do I need to get my head shrunk?

 

Anyhow, I loved this.

It’s sweet, indulgent and very lush. If like me, you’re forever craving for cheesecakes but never able to finish a slice on account of it being way too rich, then this is perfect! I know they say don’t mess with perfection but I might add a standard base of graham crackers/digestives the next time I make these.

 

Viva la caramel!

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