SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I'm very glad I made it in these small ramekins for individual servings!

SALTED CARAMEL CHEESECAKE CUPS

CHEESECAKE

1/2 pound softened cream cheese

1/2 cup sugar

2 JUMBO eggs at room temperature

1/2 cup sour cream

CARAMEL

6 tablespoons light corn syrup

1/2 cup + 2 tablespoons sugar

3 tablespoons unsalted butter, cubed

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, beating until incorporated after each egg.
• Beat in sour cream.
• Pour into ramekins.
• Set ramekins in a baking dish and add water to midway up the ramekins.
• Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
• Turn off oven and leave cheesecakes undisturbed for 1 hour.
•  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
• Cover and chill cheesecakes in the refrigerator at least several 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.
• 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.

To serve:

• Heat caramel in small increments until desired temperature.
• Pour a spoonful over each cheesecake and serve.