Tag Archives: sugar

Salted caramel cheesecake cupcakes

IMG_6699

One of my favourite things to bake is cheesecake. I’m not really sure why. I guess it happened to be one of the first things I learned how to bake once I graduated on from cupcakes. I have a classic New York Cheesecake recipe that I tend to make at least once every few months because it is unbelievable. And don’t they say that by the time you’re in your thirties you’re supposed to know how to cook a couple things really really well? Not that I’m thinking much of being in my thirties but I do like the idea of being the master of a handful of dishes.

Cheesecake can be a bit tricky- if you don’t have the temperatures right or if you overcook the cake the top will begin to crack or the sides will burn and you’ll ruin the texture and the taste of the entire dessert. Not only is it important to follow the recipe, it’s also pretty important to get to know your oven. In the past few years I’ve had to deal with a gas-lit oven that you had to basically throw a burning match into to turn on, a fan-forced oven in a brand new apartment that liked to shut itself off every once in a while, and an oven in a much older apartment that seems to be changing temperatures from minute to minute. But once you get used to the quirks you can handle pretty much anything.

Luckily I was at home when I made these cute little treats and I know that oven extremely well. This is a great recipe for party treats as you can make heaps of little cupcakes very easily. They keep well for a few days and taste amaaaazing.

Salted caramel cheesecake cupcakes
Makes 24 normal sized cupcakes
Recipe from Cooking Classy

Ingredients:
2 1/4 cups finely crushed graham crackers (from 18 sheets)
3 Tbsp granulated sugar
7 Tbsp salted butter, melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce, recipe follows

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 – 23 minutes, centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce  (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.

IMG_6703

Salted caramel sauce

Ingredients:
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream*
Maldon or coarse sea salt, for sprinkling

Directions
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Advertisements

2 Comments

Filed under Cakes and cupcakes, Desserts, Recipes

Pecan pie

img_1173

Short crust pastry and puff pastry are not the same thing. Though they do look awfully similar when they’re frozen.

People who have grown up down under probably know that. I should probably know that too, but that doesn’t mean I do.

They should have easy Americanized definitions on the label, like short-crust = sweet, puff = savoury. I suppose the picture of sausage rolls on the front should have been a clue, but my brain was in a different place.

Despite pastry problems in the kitchen the pie turned out to be pretty tasty. Pecan pie isn’t seen that often in Australia, but it’s not too difficult to make and it’s super sweet and delicious.

As a side note, the egg in this recipe will cause the pie to rise pretty high while cooking, don’t worry, it won’t explode. I already did enough panicking for you.

Ingredients:

Frozen SHORT-CRUST PASTRY (caps make everything seem more important.)

5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanillaextract
3 eggs, lightly beaten

Once the dough has defrosted a bit, lay it into a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired.

Set separate racks in the center and lower third of oven and preheat to 200 degrees C. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. We didn’t have either so we used old uncooked ramen, it works as well. Bake on a baking sheet on the center rack until the dough is set, about 15 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans.

While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking pan and pour the filling into the hot crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 35 to 40 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature with a dollop of cream on top.

img_1168

Leave a comment

Filed under Desserts, Recipes