Salted Сheesecake
by Editorial Staff
Cheesecakes are prepared in portioned molds, poured with caramel sauce, and sprinkled with coarse salt before serving.
Ingredients
- Vanilla waffles – 30 pcs.
- Vegetable oil – 2 tbsp
- Light brown sugar – 2/3 cup
- Natural yogurt – 2/3 cup
- Cream cheese – 330 g
- Vanilla extract – 1.5 teaspoon
- Salt – 1/8 teaspoon.
- Large eggs – 2 pcs.
- White sugar – 0.5 cups
- Water – 2 tbsp
- Condensed milk without sugar – 0.5 cups
- Butter – 1 tbsp
- Coarse salt – 3/8 teaspoon.
- Vegetable oil for mold lubrication
Directions
- Turn on the oven to preheat to 150 degrees.
- Grind the waffles into small crumbs in a kitchen processor (you need 1 cup of waffle crumbs). Add 2 tablespoons of vegetable oil to the waffle crumbs, mix. Grease 12 muffin tins with vegetable oil. Pour about 1 tablespoon of waffle crumbs into each mold, tamp it to make the biscuits at the bottom of the molds. Place the molds in a preheated oven and bake the biscuits for about 7 minutes, until light brown. Remove the molds from the oven, let the biscuits cool.
- Wipe the kitchen processor bowl with a paper towel. Pour brown sugar into a bowl, add cream cheese and yogurt, pulsate until smooth. Add vanilla extract, salt, and eggs to this mixture, pulsate a couple more times. Put about 3 tablespoons of the son’s mass in each mold with a baked crust.
- Place the molds in a preheated oven and bake the cheesecakes for about 18 minutes. Take the molds out of the oven, leave them on the wire rack until they cool completely. Then cover and refrigerate until completely cooled about 3 hours.
- Remove the chilled cheesecakes from the refrigerator. Use the edge of a knife between the cheesecakes and the sides of the molds. Carefully remove the cheesecakes from the molds and place them on serving bowls. Place in refrigerator before serving.
- In a small saucepan with a thick bottom, combine the white sugar and 2 tablespoons of baking soda, place the saucepan over medium-high heat, and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Leave the syrup to cook for another 12 minutes, without interfering. Remove the saucepan from the stove, add it to the butter and milk. Place the saucepan over medium-high heat and cook the sauce, stirring occasionally, until smooth, about 1 minute. Remove the saucepan from the stove and let the caramel sauce cool. Then cover and refrigerate for 1 hour.
- Pour the chilled caramel sauce over the cheesecakes and sprinkle with salt. Serve the cheesecakes immediately.
Bon Appetit!
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