Salted Caramel Cheesecakes
Yield: Serves 12 (serving size: 1 cheesecake)
Total: 4 Hours, 40 Minutes
a.. 30 vanilla wafers
b.. 2 tablespoons canola oil
c.. Cooking spray
d.. 2/3 cup packed light brown sugar
e.. 2/3 cup plain fat-free Greek yogurt
f.. 12 ounces 1/3-less-fat cream cheese, softened
g.. 1 1/2 teaspoons vanilla extract
h.. 1/8 teaspoon table salt
i.. 2 large eggs
j.. 1/2 cup granulated sugar
k.. 2 tablespoons water
l.. 1 tablespoon butter
m.. 1/2 cup evaporated milk
n.. 3/8 teaspoon flake salt
Preparation
1.. 1. Preheat oven to 300°.
2.. 2. Place cookies in a food processor; process until finely ground crumbs
measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well
with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each
muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or
until lightly browned. Remove from oven; cool.
3.. 3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese
in processor; process until smooth. Add vanilla, table salt, and eggs; process
until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at
300° for 18 minutes or until centers of cheesecakes barely move when pan is
touched. Remove pan from oven; cool on a wire rack to room temperature. Cover
pan; refrigerate cheesecakes 3 hours or until well chilled.
4.. 4. Run a thin knife around outside edge of each cheesecake. Carefully
remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready
to serve.
5.. 5. Combine granulated sugar and 2 tablespoons water in a medium, heavy
saucepan over medium-high heat; cook until sugar dissolves, stirring gently as
needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes
or until the color of light brown sugar (do not stir). Remove from heat;
carefully stir in butter and milk (caramelized sugar will harden and stick to
spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to
a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature.
Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon
caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.
Nutritional Information
Amount per serving
a.. Calories: 254
b.. Fat: 12.7g
c.. Saturated fat: 5.5g
d.. Monounsaturated fat: 4.3g
e.. Polyunsaturated fat: 1.1g
f.. Protein: 5.7g
g.. Carbohydrate: 30.1g
h.. Fiber: 0.3g
i.. Cholesterol: 64mg
j.. Iron: 0.6mg
k.. Sodium: 256mg
l.. Calcium: 89mg
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