So, I guess I've never made caramel before. Well, I guess I've never made a lot of things (including cheesecake), but you would think that caramel would not be one of them...seeing as how I have that insane sweet tooth raging all the time. So, I decided to rock out this dessert that I found in the back of Food and Wine magazine, a salted caramel cheesecake (with fleur de sel)--little individual ones. YUM! Seriously one of the best things I have ever tasted and that feeling was reciprocated all the way around.
Here's the recipe.
Salted Caramel Cheesecake
Preheat oven to 325. Beat 1/2 lb. of room temp. cream cheese with 1/2 cup of sugar at medium, til smooth. Beat in 3 room temp. eggs, one at a time. Then beat in 1/2 cup of sour cream. Pour the batter into six 5 oz. ramekins.
Set the ramekins in a small pan and place in the center of the oven. Then fill with hot water, halfway up the side of the ramekin dish. Bake for 10 min, until the edges set, but still jiggly in the center. Turn oven off and leave cheesecakes in for 1 hour.
When done, transfer to rack and let cool completely.
In heavy medium saucepan, heat 6 table spoons of light corn syrup. Stir in 1/2 cup, plus 2 tablespoons of sugar and cook over moderately high heat, undisturbed, til a deep amber color forms--about 9 minutes. Take off heat and stir in 3 tablespoons of unsalted butter with long handled wooden spoon. Stir in half cup of heavy cream, in long, thin stream.
Transfer caramel to a heat proof container and let cool. Stir in 3/4 tsp. of fleur de sel.
When cool, pour caramel over each cheesecake and swirl to coat the tops. Let set in fridge for 3 hours.
Sprinkle with fleur de sel before serving.
This recipe is super easy and extremely delish...