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Mini Caramel Cheesecakes


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Ingredients

24 portion(s)

Base

  • 125 g Butter
  • 150 g plain flour
  • 40 g desicated coconut
  • 90 g brown sugar

Filling

  • 250 g sugar
  • 750 g cream cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 24 jersey caramels, chopped
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Recipe's preparation

    Base
  1.  

    Preheat the oven to 150˚C.

    Line 2 cupcake pans with cases.
     place butter in bowl to melt. 60c 3 mins sp 2
    .

    Add flour, coconut and sugar, mix speed 4 for 20 secs

    Share the base evenly around all 24 papers, press firmly.

  2. Filling
  3.  

    Place sugar into TM bowl (no need to clean from base) mill 10secs on sp9

    Add the rest of the filling ingredients and mix for 20 secs sp 5 until smooth and well combined. Pour mix evenly over the 24 cupcake cases. Add the chopped jersey caramels and place into mix, pushing down. Bake until the filling is set, about 30 minutes. Allow to cool before placing in the fridge. Best made the day before

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made these with gluten free

    Submitted by Glutenfreeforme29 on 22. May 2016 - 21:48.

    I made these with gluten free flour and didn't add the caramel and turned out beautiful 

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  • Mmm tasty  These were great!

    Submitted by breinganc on 7. September 2013 - 21:29.

    Mmm tasty  tmrc_emoticons.) These were great!

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  • Yummo!! These are delicious!!

    Submitted by StaceJase on 6. December 2012 - 09:00.

    Yummo!! These are delicious!!

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