Ingredients

The following ingredients have 12 Servings
  • 1 and 1/2 Cups Digestive Biscuit Crumbs, (Or Graham Crackers)
  • 50 g Butter, Melted ((1/4 Cup))
  • 325 g Cream Cheese, (at room temperature)
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/4 Cup Icing Sugar
  • 2 Tbsp. Cream
  • 1/2 Cup Brown Sugar
  • 50 g Butter, Melted ((1/4 Cup))
  • 3 Tbsp. Milk
  • 1/2 - 1 tsp Salt

Instruction

  • Preheat the oven to 160°C and line a muffin tin with cupcake liners.
  • Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
  • Place in the fridge while you make your salted caramel sauce.
  • Place the butter and brown sugar in a saucepan on a medium to high heat.
  • Once the butter has melted, add the milk and bring to the boil.
  • Boil for at least 2 minutes before removing from the heat.
  • Add the salt and set aside to cool while you make your cheesecake mixture.
  • Beat the cream cheese until it is smooth.
  • Add the egg, vanilla essence, icing sugar and cream and beat for at least two minutes until the mixture is light and creamy.
  • Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
  • Spoon around one and a half teaspoons of salted caramel onto the top of each cheesecake.
  • Using a skewer lightly swirl the salted caramel into the cheesecake until you have a nice ripple effect.
  • Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
  • Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
  • Peel the cheesecakes out of the cupcake cases before serving.