Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 14

There's something so special about your own individual dessert. For the biggest impact, sprinkle on a beautiful flake salt at the end; if you don't have that, sea salt will work, too.

Ann Taylor Pittman
Recipe by Cooking Light December 2012

Gallery

Romulo Yanes; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
40 mins
total:
4 hrs 40 mins
Yield:
Serves 12 (serving size: 1 cheesecake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

254 calories; fat 12.7g; saturated fat 5.5g; mono fat 4.3g; poly fat 1.1g; protein 5.7g; carbohydrates 30.1g; fiber 0.3g; cholesterol 64mg; iron 0.6mg; sodium 256mg; calcium 89mg.
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