Easy Mini Cheesecakes With Caramel Sauce - Natasha's Kitchen
Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients. Cheesecake Factory can't touch this!
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EASY CARAMEL SAUCE:
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Ingredients For the Crust:
1 1/2 cups graham cracker crumbs from 12 whole crackers*
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 oz sweetened condensed milk
What You Will Need:
24 standard cupcake liners and 24 count muffin tin
Whipped Cream and Topping Ingredients:
1 cup heavy cream chilled
1 Tbsp granulated sugar
1/2 tsp vanilla extract
1/4 tsp Cinnamon to garnish
1 cup caramel sauce
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Toffee Crisp Cheesecake Recipe | B&M Stores
There's nothing wrong with being naughty every once in a while - and this Toffee Crisp Cheesecake is just a little bit naughty!
Indulgently chocolately, this cheesecake recipe is simple to follow but the results are utterly delicious! ????
No bake required, just a tasty Mars, butter and Rice Krispies mixture combined with cream cheese, icing sugar, dark chocolate, double cream and of course Toffee Crisp pieces!
Go on, give it a go. Just WATCH our amazing how-to recipe video. It's good to be bad (sometimes!)
For more delicious recipes visit B&M Lifestyle:
No Bake Galaxy Caramel Cheesecake Recipe
An indulgent no bake cheesecake with Galaxy chocolate and caramel sauce - such a yummy and luxurious dessert!
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English Toffee Cheesecake is packed with English Toffee flavor!
English Toffee Cheesecake is an amazing cheesecake that is sure to create conversation at your next party or event or at the dinner table for your family and friends. This cheesecake is packed with English Toffee bits and topped with a delicious chewy toffee topping along with more English toffee bits. Wow! I encourage you to head to the kitchen and make this really delicious cheesecake as I am sure you will make it time and time again.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
75g/ 1/3 cup melted unsalted butter (crust)
14g/ 1 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
64g/ 1/3 cup light brown sugar
60g/ 1/4 cup sour cream
296g/ 1 cup English toffee bits
171g/ 3 eggs
6g/1.5 tsp vanilla flavoring
4g/ 1 tsp pure chocolate flavoring
30g/ ¼ cup cornstarch
English toffee bits (sprinkles on top)
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, light brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, and chocolate flavoring and combine.
Add sour cream and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 60 minutes.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
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Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
.
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Cheesecake Recipe » Easy Toffee Bar Cheesecake Recipe - Recipep
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No Bake Salted Caramel Cheesecake Recipe | No Bake Cheesecake Recipe
This No Bake Salted Caramel Cheesecake is a simple and easy no bake cheesecake recipe.
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So if you would like to learn how to make cheesecake then just follow this Salted Caramel Cheesecake Recipe. Let me know if you would like to see more no bake dessert or no bake recipes!
Get the full recipe
More No Bake Cheesecake Recipes
Salted Caramel Sauce Recipe Video
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Cake Pan
Mixing Bowl
Offset Spatula
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NO BAKE SALTED CARAMEL CHEESECAKE RECIPE
Ingredients
1 Cup | 200g Sugar
2 Tablespoons | 30ml Water
½ Cup | 125ml Cream
3 Tablespoons | 42g Butter
1 Teaspoon Sea Salt
9oz | 250g Digestive Biscuits or Grahm Crackers
1 Stick | ½ Cup | 110g Butter
1⅔ Cup | 400ml Heavy Whipping Cream
9oz | 250g Cream Cheese
⅓ Cup | 40g Icing Sugar | Powdered Sugar
Flaky Sea Salt for decorating
Instructions
To make the salted caramel sauce measure out the sugar and water into a medium sized saucepan. Place the saucepan over medium heat and stir until the sugar has dissolved. Cook the sugar for 8-10 minutes until it has become a deep amber shade.
Remove from the heat and pour in the cream. The sauce will bubble up but continue to stir until the cream is evenly combined. Add in the butter and mix until combined. Add the salt slowly, tasting before adding more.
Leave the caramel to cool slightly before placing into an airtight container or jar and placing into the fridge.
For the cheesecake crush the biscuits with a heavy object or use a food processor. Place the biscuits into a bowl and pour over the melted butter. Mix to combine.
Press the biscuit base into an even layer in a greased and lined 8 inch of 20cm cake pan and place into the fridge.
Whip the cream until soft peaks and set to the side. Mix together the cream cheese, sugar, and ⅓ Cup of the caramel sauce until smooth. Pour in the softly whipped cream and mix until well combine with a whisk.
Pour the cheesecake filling into the cake pan and use an offset spatula to smooth out the top. Place back in the fridge for 6 hours or overnight to set.
Remove the cheesecake from the cake pan and pour over ⅓ Cup of the chilled salted caramel sauce and spread to the edges. Sprinkle the with flaky sea salt and place back into the fridge for at least 2 hours before serving.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
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