Salted caramel pecan mini cheesecakes

We have used these as little individual desserts in lieu of a celebration cake. You could always put a candle in one for the birthday boy or girl or top with bride and groom decorations or little flags.

Makes 12

Prep time 1015 minutes

Cooking time 15 minutes

Chilling time 2 hours

For the cheesecakes

1⁄2 cup toasted pecan nuts

8 Digestive or similar plain biscuits 2 Tbsp brown sugar

50g butter, melted

250g traditional cream cheese (not lite or

spreadable cream cheese)

1 egg

1⁄2 cup caster sugar

For the salted caramel sauce Makes 21⁄2 cups (you will only need

1⁄2 cup for this recipe but it stores well in the refrigerator)

2 cups brown sugar

300ml cream

50g butter

1 tsp vanilla essence

1 teaspoon salt

To assemble

12 toasted pecans to garnish flaky sea salt to garnish

Method

For the cheesecakes

Heat oven to 180degC. Spray 12 x 3cm mini straightsided, loosebottomed cake cups with nonstick baking spray. These special tins are available in good bakeware stores.

Place the pecans, biscuits, brown sugar and melted butter in a food processor and pulse until the biscuits are crumbled and the mixture is well combined. Divide the mixture among the 12 cake cups and press into the bases. A small round spice jar seems the perfect implement to press in the mixture.

Place the cream cheese, egg and caster sugar in the food processor (no need to wash it). Process until well combined. Divide among the tins.

Bake for 15 minutes until risen and the cheesecake feels almost set and firm in the centre. They will be just lightly browned. Cool, then remove from the tins by running a knife around the edge and pushing up from the bottom. Chill in the refrigerator for at least 2 hours.

For the salted caramel sauce Combine all ingredients in a medium saucepan. Stir over a medium heat until the sugar dissolves and the butter has melted.

Bring to a boil while continuously stirring, then remove from the heat and cool. Store in the refrigerator for up to a month.

To assemble

Have the mini cheesecakes chilled for at least 2 hours. Place a pecan on top of each cheesecake then drizzle a couple of teaspoons of caramel sauce over each so it trickles down the sides. Sprinkle with a few flakes of sea salt and serve.

Keep chilled for up to 24 hours, but best to drizzle the caramel sauce just before serving.

Cooks tip: The cheesecake recipe can be easily doubled and baked in two batches. These can be made ahead of time and frozen at this stage for up to 3 months.