Mini Salted Caramel Cheesecakes Recipe

So I did some recipe testing last week for these salted caramel cheesecakes and I’m struggling to decide which style I like best…

 

When I stated to make these I was just going to go for the salted caramel macaron on top but then I went through the #pastrychef hashtag on Instagram (something I do regularly when I’m bored) and I came across a plated dessert with some spun sugar. Then I got all inspired and I was like “lets do both and see which I like the look of more” but now I think I like them equally… help! Which do you like best?

So the first is the salted caramel cheesecake with a rosette of whipped cream (slightly over whipped whoops) with a macaron with salted caramel in the middle and a brushstroke of gold luster dust. I like this one because the clean simplicity of them and macarons are always the bomb.com.P1070034P1070030

The second is the same rosette with some spun sugar and little blobs of caramel around it. I like this one because it looks like more effort when into it (and it did! Totally fluffed up my first attempt at spun sugar) and the caramel blobs make it a little more obvious what the flavour of the cheesecake is.

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Gah! I can’t decide. I love them both for different reasons. Anyone want to help me out and let me know which they like best?

RECIPE (enough for twelve 2 and half inch (1 inch deep) mousse rings or one big 9 or 10 inch cheesecake)

For the biscuit base:

  • 125g of digestive biscuits (or any other biscuit or cookie of choice)
  • 50g of melted butter
  1. Blitz up the biscuits in a food processor or go ham on them with a rolling pin and a zip lock bag until you’re left with crumbs
  2. Pour the melted butter into the biscuit crumbs and mix together. If you scrunch some of the mix up in your hand it should clump together (if not add a little more butter)
  3. Line you mousse rings (or cake tin) with the buttered crumbs and set aside.

For the cheesecake:

  • 400g of cream cheese
  • 50g of caster sugar
  • 50g of brown sugar
  • 400ml of double cream
  • 5 gelatine leaves
  • 150g of salted caramel (recipe)
  • 50ml of water
  1. Soak your gelatine leaves in ice cold water until soft and then drain them.
  2. Beat together the cream cheese and sugars until combined.
  3. Whip the double cream until soft peaks.
  4. Put the salted caramel and water in a pan and bring to the boil.
  5. Add your soaked gelatine leaves to the pan and stir until melted.
  6. Beat in the caramel-gelatine liquid into the cream cheese mix until smooth, then fold in the cream.
  7. Pour into you prepared mouse rings (or cake tin) and set in the fridge (takes about 4 hours)
  8. Remove from the fridge and release from the rings with blow touch or run them along a hot surface.
  9. Decorated however you wish.
  10. Enjoy!

You can watch the video version of this recipe here

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