Caramellized Cheesecakes - upside down

What do you do after school? Like seriously once you've graduated..? It feels like the whole wide world is open to you, which is the exciting side but then you may also doubt how some decisions can narrow your future possibilities (don't get me wrong here, I believe in the possibilitiy of 180° turns yet some people tell you different...).  So, I've graduated this summer and what's up next?

For the past four to five years I always knew that going abroad was what I wanted to do next. Over the years the idea of a gap year in an english speaking country took shape and was finally fixed a few months ago. As you read this chances are that I'm already in the capital of the UK as an au pair and can't waitto see what this year's got to offer!

Because I'm not the only one out of my close friends who is spending some time away from home, there's been quite a marathon of last-get-togethers and goodbye-parties, huh, they've been great and sad at the same time...

But let's draw the line straight to these caramellized upside down cheesecakes before I get to nostalgic - they were a paty favour thus I baked them in small individual muffin tins, but you can as well do it in one pan, just remember to increase the baking time! In a ranking they would achieve a "my-sister-almost-ate-all-before-I-could-bring-them-to-a-party"-voting. Good because that means that they're irresistible and an ironically good kind of bad, because they might disappear before serving time.

Judge whichever way you like, just make sure that you bake them - easy preparation and when you choose the muffin tins, they're on the table in less than 45 minutes! So happy baking everybody!

Caramellized Cheesecakes - upside down
- makes 15 individual sized cakes or one regular sized one
For the crust:
- 150g flour
- 100g butter
- 40g sugar
- 1/2 tsp salt

For the cheesecake:
- 500g cottage cheese
- 200g cream cheese
- 1 egg
- 60g sugar

For the caramel:
- 5 Tbsp Butter, melted
- 4 Tbsp brown sugar
- optional: 1 tsp cinnamon

1. Prepare the dough for the crust, by working all the ingredients together, set aside.
2. Preheat your oven to 160°C/320°F. For the cheesecake filling mix together both cheeses and the sugar, then stir in the beaten egg.
3. Mix the sugar with the spice, when using. Brush the bottom of your pan(s) with the melted butter, sprinkle with the sugar, then divide the cheesecake mixture on top or spoon it on all at once, when using just one pan.
4. For the later-to-be-bottom divide the crust dough on top just like a crumb topping.
5. Bake for 20-45 minutes depending on pan size. Remove and let cool for 15 minutes before inverting the cake(s) onto a plate. Allow for further cooling and enjoy!