Kitchen accidents aren’t always bad, and this recipe proves it! I set out to make a regular caramel custard initially but I wanted to put a spin on it. After a couple of trials, I gave cream cheese a shot and the resultant dessert blew my mind away.
These cheesecake pots are the perfect blend of caramel custard and baked cheesecakes. The deliciously bitter caramel perfectly offsets the sweet, yet tangy cheesecake mix.
Would you believe that all you need to prepare the batter is the Nutri-blend? No whisking, no heating, no measuring out ingredients in separate little bowls. Just add all your ingredients to the Nutri-blend and whizz away for 25 seconds and your batter is ready! The jars of the Nutri-blend, unlike traditional mixers, are shaped like a glass, so it’s super easy to pour out without spilling. Speaking of spilling, I’ve been using the Nutri-blend for smoothies and thin batters like this one for a while now and I haven’t had even one accident where I’ve spilled something down the mixer. If my hand isn’t on top of a traditional mixer you can bet that I’m cleaning up a mess soon after. The Nutri-blend is super secure, the suction between the lid and the jar is sturdy enough that you don’t need to worry about leakages or spills.
Technically the topping of this cheesecake is at the bottom of the ramekin. These cheesecake pots can be served in the ramekin but they also slip right out of the moulds like a traditional caramel custard. Just immerse the ramekins in some warm water for a few seconds and gently release the sides of the cheesecake before upturning on a dessert plate. If you’re feeling fancy you could make a quick berry compote like I did with some blueberries. If you’re a chocolate fan, a light dusting of cocoa powder, thin shavings of dark chocolate or drizzles of chocolate sauce can elevate the dish even further.
Time: 25 min + Chilling Time 5+ Hours
For the Cheesecake Mix
- ½ Cup Cream Cheese (at room temperature)
- 1 Whole Egg + 1 Egg Yolk
- ⅓ Cup Condensed Milk
- ½ Cup Fresh Cream
- ¼ tsp Vanilla Essence
For the Caramel
- ½ cup White Granulated Sugar
- 2 Tbsp Water
- Few Drops of Lemon Juice
- Preheat the oven to 180c.
- Add the cream cheese, egg, egg yolk, condensed milk, fresh cream and vanilla to the Nutri-blend blender Jar and pulse till you have a smooth mixture. Set aside to rest.
- While the mixture is resting, get started on the caramel. Add the sugar, water and lemon juice to a heavy bottomed pan on low heat.
- Swirl the pan around to ensure even heating until the sugar is melted
- Once the sugar is melted, turn the heat up to medium and cook until the caramel becomes golden brown. (about 3-5 minutes) Do not leave the caramel unattended as it can burn very easily.
- Divide the caramel between 3 ramekins. Swirl the ramekins around to ensure the caramel is covering the bottom evenly.
- Strain the egg mix into each ramekin and place in a water bath, in the centre of the oven.
- Let it cook for 30-35 minutes or until the middle is just barely set.
- Remove the ramekins carefully and allow them to come to room temperature until cool enough to place in the fridge.
- Chill for a minimum of 5 hours before serving.