Tuesday 16 June 2015

Salted caramel cheese cake cups | Cheese cake served with salted caramel | Baking partners June cahallenge

Baking partners challenge for the month of June was suggested  by Tamy of savoury kitchen table. Two recipes were  suggested ,but I went with the second one which is the salted caramel cheese cake cups.This was the first time that I had tried my hands on salted caramel and it was totally yummy .Thank you Swathi and Tamy for a  wonderful recipe .It was total fun making it . The actual recipe suggested baking in individual ramekins but I had baked in a baking dish ,cut it after cooling and served it .You can do it either ways .

off to the recipe ................

Salted caramel cheese cake cups 

Ingredients for

Cheese cake 

  • 500 gms  softened cream cheese
  • 1/2 cup sugar 
  • 2 large eggs at room temperature
  • 1/2 cup sour cream 


  • 6 tbsp light corn syrup
  • 1/2 cup + 2 tbsp sugar
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream 
  • 1/2 teaspoon sea salt 


  •   Preheat oven to 325°. 
  •  In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  •  Add eggs,whisk until incorporated after each egg.
  •  Beat in sour cream. Pour into baking dish. 
  •  Place the baking dish and add water to the tray midway up the baking dish.
  •  Place in the centre of the oven and bake 15-20 minutes until the edges are set, but the centre is still jiggly.
  • Turn off oven and leave cheesecake undisturbed for 1 hour. 
  •  After 1 hour transfer baking dish to cooling rack and cool completely before covering.
  •  Cover and chill cheesecake in the refrigerator at 4 -5 hours, preferably overnight.
  •  Meanwhile make the caramel. 
  •  In a heavy saucepan heat the corn syrup. 
  •  Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed  until a deep amber caramel forms. 
  •  Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit. 
  •  To avoid splash always keep distance while adding butter.
  •  Add the heavy cream in a thin stream, stirring constantly until smooth. 
  •  Add salt and blend well. 
  •  Transfer the caramel to a heatproof container and allow to cool.
  •  Cut the cheese cake into desired pieces ,warm the caramel before serving .
  •  Serve it topped with salted caramel .


  1. Loved the idea of adding salted caramel sauce liberally over these creamy, cheesy melt in the mouth cheese cakes. Loving them and drooling too.

  2. Delicious. Your pic tempted me to again restart my participation in BP

  3. I am obsessed with salted caramel at the moment!! This sounds so good!

  4. I'm drooling here...Just cant resit


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