Ingredients:

  • 1 ½ cups finely crushed Graham Crackers or Digestive Biscuits (180 g)
  • 2 tablespoons Granulated Sugar (for crust)
  • 4 tablespoons Unsalted Butter, melted (56 g)
  • 16 oz Full-Fat Cream Cheese, softened (450 g)
  • ½ cup Granulated Sugar (for filling, 100 g)
  • ¼ cup Sour Cream or Crème Fraîche (60 ml)
  • 1 teaspoon Pure Vanilla Extract
  • 2 large Eggs, lightly beaten
  • 1 cup Granulated Sugar (for caramel, 200 g)
  • ¼ cup Water (60 ml)
  • ½ cup Heavy Cream (Double Cream), warmed (120 ml)
  • 4 tablespoons Unsalted Butter, cubed (56 g)
  • 1 teaspoon Fine Sea Salt

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or foil liners.
  2. Prepare the Crust: Combine the crushed biscuits, 2 tablespoons of sugar, and melted butter until crumbly. Scoop 1 tablespoon of the mixture into the bottom of each liner and press firmly.
  3. Par-Bake: Bake the crusts for 5 minutes. Remove and let cool while preparing the filling.
  4. Prepare the Filling: Using an electric mixer on medium-low speed, beat the softened cream cheese until perfectly smooth (about 3 minutes). Scrape down the bowl frequently.
  5. Add Sweeteners and Liquids: Beat in the ½ cup of sugar until just combined. Mix in the sour cream and vanilla extract.
  6. Incorporate Eggs: Reduce the speed to low. Gently mix in the lightly beaten eggs just until they disappear into the batter. Do not overmix to prevent cracks.
  7. Bake: Pour or scoop the filling evenly over the pre-baked crusts, filling each liner about 2/3 full. Bake for 22–25 minutes, or until the edges are set and the centres have a slight wobble.
  8. Cool Gradually: Turn off the oven, crack the door open slightly, and allow the cupcakes to cool slowly inside the oven for 30 minutes. This prevents temperature shock.
  9. Chill: Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours, or ideally overnight, until fully set.
  10. Prepare the Salted Caramel: Gently warm the heavy cream in a small pot and set aside. In a heavy-bottomed saucepan, combine the 1 cup of sugar and ¼ cup of water. Place over medium heat.
  11. Caramelise the Sugar: Do not stir; swirl the pan occasionally until the mixture turns a deep amber colour (about 5–8 minutes).
  12. Finish the Caramel: Remove the pan from the heat immediately. Carefully and slowly pour in the warm heavy cream (it will bubble vigorously). Stir gently until smooth. Whisk in the cubed butter until melted, followed by the sea salt.
  13. Cool the Caramel: Transfer the caramel to a heatproof jug and allow it to cool completely until thickened to a pourable consistency (about 30 minutes).
  14. Assembly: Once the cheesecake cupcakes are cold and the caramel is cooled and thickened, drizzle a generous spoonful of caramel over each cupcake. Garnish with a tiny pinch of flaky sea salt before serving.