Recipe

Salted Caramel Cheesecake Recipe

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Ingredients

Directions

Step #1 MAKE THE CHEESECAKE: Preheat the oven to 325°.
Step #2 In a large bowl, beat the cream cheese & sugar at medium speed until smooth.
Step #3 Beat in the eggs, 1 at a time, then beat in the sour cream.
Step #4 Pour the batter into six 5-oz ramekins or custard c.
Step #5 Set the ramekins in a small pan & set the pan in the center of the oven.
Step #6 Add enough hot water to the pan to reach halfway up the sides of the ramekins.
Step #7 Bake the cheesecakes for 10 mins, until set at the edges but still quite jiggly in the center.
Step #8 Turn off the oven & leave the cheesecakes in for 1 hr.
Step #9 Transfer the ramekins to a rack & let cool completely.
Step #10 MEANWHILE, MAKE THE CARAMEL: In a heavy medium saucepan, heat the corn syrup.
Step #11 Stir in the sugar & cook over moderately high heat, until a deep amber caramel forms, undisturbed, about 9 mins.
Step #12 Off the heat, carefully stir in the the butter with a long-handled wooden spoon.
Step #13 Stir in the cream in a thin stream.
Step #14 Transfer the caramel to a heatproof pitcher & let cool.
Step #15 Stir in 3/4 tsp of fleur de sel.
Step #16 Pour 1 1/2 tbsps of the caramel over each cheesecake & swirl to coat the tops.
Step #17 If the caramel is too thick, warm it in a microwave oven at 10-second intervals.
Step #18 Refrigerate the cheesecakes until chilled, at least 3 hrs.
Step #19 Sprinkle top with fleur de sel just before serving.
Enjoy the Salted Caramel Cheesecake recipe

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