Source:
Ingredients:
Crust:
1/2 cup slivered almonds
1 cup almond meal/flour
1/4 tsp Baking Soda
1/4 tsp fine Sea Salt
1/4 tsp ground Cinnamon
1/4 cup granulated sugar
1/4 cup melted butter
Crust:
1/2 cup slivered almonds
1 cup almond meal/flour
1/4 tsp Baking Soda
1/4 tsp fine Sea Salt
1/4 tsp ground Cinnamon
1/4 cup granulated sugar
1/4 cup melted butter
Cheesecake:
19 ounces cream cheese
3 eggs
1/4 cup
granulated sugar3 eggs
1/4 cup
1 tsp vanilla
Caramel:
1/2 cup granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 cup evaporated milk
Directions:
Cheesecake Bites:
- Preheat the oven to 350 degrees F.
- Crush your slivered almonds.
- In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, cinnamon and sugar. Add the butter and combine with a spoon.
- Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
- Bake for 10 minutes to set.
- Turn oven down to 300°.
- In a mixing bowl, add cream cheese,eggs,sugar andvanilla. Beat until light and fluffy.
- Spoon mixture into the muffin tins with prepared almond crust.
- Bake for 40 minutes.
Caramel Sauce:
- While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
- Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. 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.
- Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
- Spoon about 1 tablespoon caramel over each cheesecake.
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