Tuesday, November 12, 2013

Sea Salt & Caramel Mason Jar Cheesecakes!

You had me at Salted Caramel....


These insanely easy mason jar cheesecakes are portion controlled and perfect for gift giving.

It uses a recipe for a whole cheesecake, (Martha's recipe), but will make about 8 half pint mason jars.

I added the caramel topping and salt garnish, but you can add cherries, strawberries or a drizzle of chocolate, whatever floats your boat.

Ingredients:

Crust:
1 package of graham crackers
15 nilla wafers
1 1/2 sticks of butter
2 tablespoons of sugar

Cheesecake:
16 ounces of cream cheese
1 can of sweetened condensed milk
juice of 1 1/2 lemons
1 tablespoon of vanilla

Caramel:
6 tablespoons of light corn syrup
1/2 cup of sugar
3 tablespoons of butter
1/2 cup of heavy cream
1/2 teaspoon of sea salt
(more salt for garnish)


1. In a food processor, crush the graham crackers and Nilla wafers.


2. Add butter and sugar, stir until combined.


3. Press 2-3 tablespoons of crumbs into the bottom of your mason jars and freeze for 10 minutes.


4. In a mixer, cream the cream cheese then add the condensed milk until combined.


5. Add 1/4 cups of fresh squeezed lemon juice, and the splash of vanilla.


6. Make sure it is well combined, then gently fill the mason jars.


7. Place jars in the fridge for 3-4 hours so they set.



8. After the jars have chilled and set, make your caramel.

9. In a saucepan, heat the corn syrup over medium heat.

10. Stir in the sugar and allow to bubble, no need to keep mixing.


11. When it turns an amber color, remove it from the heat.


12. Add the butter and stir until melted.

13. Add the cream and salt, stirring until combined. Allow to cool slightly.



14. Pour the caramel on top of the mason jar cheesecake and garnish with sea salt.




15. Screw on the lid and place back in the fridge until ready to eat. I find the caramel is softer if you allow it to sit 20 minutes before eating at room temperature.

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