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Mini New York Salted Caramel Cheesecakes

These delightful mini cheesecakes feature a rich cream cheese filling topped with heavenly salted caramel, perfect for sharing with loved ones.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 300 g Digestive biscuits
  • 150 g melted butter
For the cheesecake filling
  • 200 g cream cheese Philadelphia or Mascarpone
  • 250 g ricotta
  • 1 piece egg
  • 100 ml fresh liquid cream
  • 120 g sugar
  • to taste Lemon juice
  • 30 g cornstarch
For the salted caramel
  • 210 g sugar
  • 100 g butter
  • 100 ml fresh liquid cream for salted caramel
  • 8 g salt

Method
 

Preparation
  1. Crush the Digestive biscuits in a bowl and mix them with the melted butter until crumbly.
  2. Press the mixture firmly into the bottom of a silicone mold to create a solid base.
Cheesecake filling
  1. In another bowl, combine cream cheese, ricotta, egg, fresh cream, sugar, lemon juice, and cornstarch. Whisk until smooth.
  2. Pour the mixture into the mold, filling it about two-thirds full.
Baking
  1. Bake in a preheated oven at 170 degrees Celsius for about 50 minutes.
  2. Let them cool inside the oven for an hour.
Salted caramel preparation
  1. Melt 210 g of sugar in a saucepan until golden, then stir in the 100 g of butter.
  2. Carefully add 100 ml of cream and sprinkle in the salt, stirring until smooth.
  3. Set aside the salted caramel to cool.
Serving
  1. Drizzle the cooled salted caramel over the top of the cheesecakes and refrigerate overnight.
  2. When ready to serve, gently remove from the molds and top with a dollop of whipped cream.

Notes

Ensure all ingredients are at room temperature for a velvety filling. Adding vanilla extract can enhance the flavor.