Caramel cheesecakes in molds
12 servings
60 minutes
Caramel cheesecakes in molds are small masterpieces of American cuisine, combining the airy texture of cream cheese with the rich aroma of vanilla. The crispy almond base, infused with warm cinnamon fragrance, adds a special depth of flavor to the dessert. The finishing touch is a delicate caramel layer that smoothly envelops the cheesecake, creating a harmony of sweetness and nutty notes. This dessert is perfect for cozy gatherings, festive tea parties, or simply enjoying the moment. Historically, cheesecake originated in Ancient Greece, but over time Americans adapted it by adding characteristic flavor elements. In mini format, it is convenient to serve and pairs excellently with a cup of strong coffee or soft black tea.
1
Preheat the oven to 175 degrees.
2
Crush the almonds (it's better to remove the skin beforehand).
- Almond: 65 g
3
In a bowl, mix flour, ground almonds, finely crushed almonds, baking soda, salt, cinnamon, and 4 tablespoons of sugar (less is fine, preferably fine), then add the butter and mix everything with a spatula.
- Ground almonds: 1 glass
- Ground cinnamon: 1.4 tablespoon
- Salt: pinch
- Sugar: 8 tablespoons
- Melted butter: 60 g
- Soda: 1.4 tablespoon
4
Press the mixture into the molds (bottom and edges) using your fingers.
5
Bake for 10 minutes.
6
Reduce the oven temperature to 150 degrees.
7
In a bowl, mix cheese, vanilla (vanillin or vanilla extract), sugar (4 tablespoons), and beat 3 eggs until fluffy.
- Cream cheese: 500 g
- Vanilla pod: 1 piece
- Sugar: 8 tablespoons
- Chicken egg: 3 pieces
8
Place in molds with almond crust.
9
Bake for 40 minutes.
10
Caramel can be made or bought. Place about 1 tablespoon of caramel on top (depending on the diameter of the mold).
- Caramel sauce: to taste