How to make simple espresso caramel cheesecake

Preheat your oven to 180°C/360°F.

Get your cream cheese in a mixing bowl, fitted with the paddle attachment and whisk.

Cream it for an extremely long time. About 10 minutes to get it nice and smooth and creamy. Cream cheese should be at room temperature and the end result of creaming should not have lumps. :)

Meanwhile, get your melted butter.

And your crushed cookies. Graham crackers, or any cookies would work just fine. As long as their crushed up.

Mix them both.

Add in your corn flour. Remember, no lumps!

After two minutes, add in egg and vanilla. Mix. Also remember to scrape the bowl down every now and then to evenly incorporate everything.

Add in espresso powder and sugar. I had no fine sugar so I just used icing sugar. Works the same. Mix mix mix.

Add in your caramel sauce. Store bought, homemade. Doesn't matter. I do have an easy guide on how to make caramel. :) I used my homemade one. Mix for 5 minutes.

Remember to scrape the bowl. From the bottom up as well.

I can eat this raw......... Jussayin

Fill up your muffin tray lined with parchment paper, or spray with non stick cooking spray, with your cookie base.

You could use a bigger baking dish, but for this recipe, I prefer it to be individual. It's cuter. :)

Press them down as even as possible. I'm not so good at this part........... I'm kinda lazy........

Then put your sexyespressocaramelcheesecake mixture through a sieve and strain it. I do this just to get a finer and smoother cheesecake in the end. Skipping this step wouldn't be a problem.

My sieve is too fine. It takes FOREVER.

After 5 years... Now bake them for 15-20 minutes or until dark golden brown.

;)

Sad part....... Cover them up with plastic wrap and refrigerate for at least 2 hours. Or if you're an impatient cow like me, pop them in the freezer for 15 minutes.

I need to learn to make my base even.

Enjoy! Follow me on instagram! @farahvaz