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Mini Blondie Cheesecakes with Salted Caramel

4.60 from 5 votes
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Course: Dessert
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 9 mini cheesecakes
Author: Lorena Salinas from Cravings Journal

Ingredients

For the blondie base and top

  • 120 g unsalted butter melted and cooled to room temperature
  • 180 g brown sugar
  • 1 egg cold, straight form the fridge
  • 1 tsp vanilla essence
  • 150 g all purpose flour
  • 1/2 tsp salt

For the cheesecake

  • 220 g cream cheese at room temperature
  • 60 g brown sugar
  • 55 g sour cream at room temperature
  • 1/2 tsp vanilla essence
  • 1 egg at room temperature
  • 1/8 tsp salt

For the salted caramel

  • 200 g sugar
  • 150 g whipping cream warm
  • 20 g unsalted butter cold
  • 1/2 tsp salt

Instructions

For the blondie base and top

  • Whisk together the butter, brown sugar and egg until paler in colour. You can also use an electric mixer.
  • Add the vanilla essence, flour and salt and incorporate using a spatula.
  • Line your muffin moulds with paper cases and then fill with 5mm of blondie base.
  • Take to a preheated oven at 180C for 10min.
  • Whatever's left of dough flatten on a 20x20cm mould lined with baking paper and take to a preheated oven at 180C for 15min. Once cold cut into mini blondies.

For the filling

  • Whip the cream cheese with the sugar until soft and homogeneous. Every once in a while stop and use a spoon to bring down the un-mixed parts that stick on the bowl and at the bottom.
  • Add the sour cream, vanilla essence and salt and mix again.
  • Lower the speed of the machine to minimum and add the egg. Mix it in on low speed so as not to add air into it.
  • Fill the muffin paper cases with the mix and take to a preheated oven at 180C in a tray with boiling water. The water should go halfway up the cheesecakes.
  • As soon as it goes into the oven, lower the temperature to 150C.
  • Cook for 15min or until it's barely shaking or not shaking at all if you wiggle the mould gently.
  • Wait for them to cool down completely and then put in the fridge for at least 2 hours.

For the salted caramel

  • Make a thin layer of sugar on a pan and put it on medium heat. As some spots start to melt cover them with a thin layer of sugar. Continue until you have used up all the sugar in the recipe.
  • Let it become a nice pale gold colour and don't use any utensil to mix at this point, only move around the sugar by tilting the pan
  • Once golden add the cream and whisk together vigorously. Be really careful because it's really hot and it will bubble up.
  • Once incorporated add the butter and salt and mix in.
  • Let it cool down completely.

To serve

  • Remove the paper from the cheesecakes and top with the mini blondies. Finish with a drizzle of salted caramel.
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