
Orabake laden…
Orabake laden…

BEFORE YOU START
Preheat to 130°C · 266°F
Prepare Loaf pan
METHOD
STEP 1
1. Preheat the oven to 130 °C and put paper trays in the cavities of a cupcake shape.
STEP 2
2. Grind the cookies in a stand mixer or put them in a sturdy plastic bag and hit them nicely with a rolling pin. Mix the melted butter through the crumbs and divide the mixture evenly (or in my case, almost evenly) over the 12 shapes. Press the crumbs firmly, this is easy with a glass that fits in the shapes.
STEP 3
3. Mix the Philadelphia natural briefly with the fine sugar. Then add the eggs, sour cream, corn and vanilla extract and mix everything to a smooth mixture. Divide the cheesecake mixture over the shapes. This is easy to use by an ice spoon. Bake the mini Philadelphia Cheesecakes 25 - 35 minutes. The top may still wiggle when they come out of the oven. Let them cool at room temperature in the form and then put the form in the refrigerator for at least 2 hours.
STEP 4
4. For caramel topping, put the water and sugar in a pan and let it caramelize to golden brown. Lower the fire, pour the cream and stir well. Watch out, this is gonna splash! The caramel could clot. This isn't a problem, just keep stirring it till it's a smooth sauce. Remove the sauce from the fire, add the butter and stir well. Let the caramel cool to lukewarm.
STEP 5
5. Remove the paper from the mini Philadelphia Cheesecakes. Put some pecans on all of them and drizzle some lukewarm caramel over there. If you like it you can sprinkle some sea salt flakes on the caramel. If the caramel has become too firm, you can heat it briefly.
STEP 6
Well, if that's not enjoyment, I don't remember. You're gonna bake them too, don't forget to show them. Tag your photo on social media with #Myphiladelphia cheesecake, be curious about your creations!
STEP 7
This is a collaboration with Philadelphia, read my disclaimer here.
STEP 8
45 minutes min
STEP 9
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STEP 11
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STEP 12
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STEP 14
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STEP 15
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BAKING DETAILS
Together with Rutger van den Broek I baked crazy mini Philadelphia cheesecakes with salted caramel and pecans... You want to make that too, really!
STORING & SERVING
ALLERGENS
Gluten · Milk · Egg · Nuts
Always check product labels yourself if you have allergies.
Source or inspiration ↗MISSING AN INGREDIENT?
Try: Margarine · Neutral oil — when the recipe allows oil.
Try: Ground flaxseed — 1 tbsp with 3 tbsp water per egg · Apple sauce — unsweetened, only in suitable cake batter.
Try: Coconut cream — adds coconut flavour.
Substitutes can change flavour, texture or rise. If you have allergies, always check the label yourself.
COMMUNITY
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