Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs (or finely crushed Digestive Biscuits)
  • ¼ cup (50g) Granulated Sugar (for crust)
  • 6 tablespoons (85g) Unsalted Butter, melted (for crust)
  • 16 oz (450g) Full-Fat Cream Cheese, softened to room temperature
  • ½ cup (100g) Granulated Sugar (for filling)
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Heavy Cream (or Sour Cream)
  • Pinch of fine sea salt
  • 1 cup (200g) Granulated Sugar (for caramel)
  • 6 tablespoons (90g) Unsalted Butter, cut into cubes (for caramel)
  • ½ cup (120ml) Heavy Cream, warmed slightly (for caramel)
  • 1 teaspoon Flaky Sea Salt (like Maldon)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. For the crust: Combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and mix until evenly moistened. Press about 1 tablespoon firmly into the bottom of each lined cup.
  3. Bake the crusts for 5 minutes. Remove and let cool slightly.
  4. For the filling: In a large bowl, beat the softened cream cheese on medium-low speed until completely smooth. Scrape down the sides.
  5. Gradually add the ½ cup sugar; beat until just combined. Beat in eggs one at a time, mixing only until each yolk disappears. Do not overmix.
  6. Gently fold in the vanilla, heavy cream, and salt using a spatula.
  7. Spoon the filling evenly over the cooled crusts, filling each liner about ¾ full.
  8. Bake for 20–25 minutes. The edges should look set, but the very centre should still have a slight wobble.
  9. Turn the oven off. Prop the oven door open slightly (using a wooden spoon) and let the cheesecakes cool slowly inside the oven for 1 hour to prevent cracking.
  10. Remove from the oven, let cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.
  11. To make the caramel: In a saucepan over medium heat, melt the 1 cup of sugar without stirring until it turns a deep amber colour.
  12. Remove from heat. Whisk in the cubed butter until melted and smooth. Carefully pour in the warmed heavy cream (it will bubble vigorously) and whisk until completely smooth.
  13. Stir in the flaky sea salt. Let the caramel cool to room temperature before using.
  14. Top each chilled mini cheesecake with a generous drizzle of salted caramel sauce just before serving.