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Baby salted caramel baked cheesecakes

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Made in a muffin pan, these mini cheesecakes have three distinct layers. Carmel layer on the top, cream cheese layer in the middle and the base is a Hobnob biscuit.

9 Ingredients


  • 395g can sweetened condensed milk

  • 60g golden syrup

  • 40g salted butter

  • 1 tsp sea salt flakes, plus extra, to serve

  • 500g cream cheese, at room temperature

  • 100g (1/2 cup) caster sugar

  • 130g (1/2 cup) sour cream

  • 2 eggs

  • 12 Hobnob Original biscuits

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Spray twelve 125ml (1/2 cup) capacity silicone muffin pans with oil.

  • Step 2

    Heat condensed milk

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    (395g can sweetened condensed milk), golden syrup (60g golden syrup) and butter (40g salted butter) in a saucepan over medium heat. Cook, stirring, until mixture comes to the boil. Stir through salt (1 tsp sea salt flakes, plus extra, to serve). Divide mixture evenly among muffin pans. Bake for 10 minutes.


  • Step 3

    Use electric beaters to beat the cream cheese (500g cream cheese, at room temperature), sugar (100g (1/2 cup) caster sugar), sour cream (130g (1/2 cup) sour cream) and eggs (2 eggs) in a bowl for 1-2 minutes or until just smooth (do not overmix). Spoon mixture evenly among muffin pans over the caramel. Top each with a biscuit (12 Hobnob Original biscuits). Bake for 18-20 minutes or until set. Set aside to cool completely before transferring to the fridge for 4 hours or overnight.

  • Step 4

    Turn cheesecakes onto a serving plate. Sprinkle with salt to serve.
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