MINI ALMOND BURNT BASQUE CHEESECAKE

Preheat the oven to 400F. Line a 6x3-inch springform pan with parchment paper. Press and fold the paper into the edges of the pan, leaving a few inches to hang over the sides of the pan. Place on a baking sheet and set aside.
În a large bowl or in the bowl of a stand mixer, add the cream cheese and sugar. Using a hand mixer or the paddle attachment, beat on medium speed for 1-2 minutes, until smooth.
Beat in the eggs, one at a time, on low speed. Make sure each egg is fully incorporated before adding the next.
Add in the heavy creamy, vanilla paste/extract, and salt. Mix on low speed until combined.
Sift in the flour, and mix on low speed until well incorporated. Scrape the sides of the bowl as needed.
Pour the batter into the prepared pan.
Bake at 400F for 45 minutes.
15 minutes before the cheesecake is done baking, remove from the oven and sprinkle the top with sliced almonds. Return to the oven and continue baking for the last 15 minutes, until the top has risen and is golden brown. The center and sides should be slightly jiggly!
Place on a wire cooling rack to cool to room temperature. The cheesecake WILL fall as it cools!
Make your homemade caramel sauce by combining the ingredients in a medium bowl, and mixing until smooth. Set aside.
Remove the cheesecake from the springform pan. You can let it sit in the fridge overnight, but it’s not necessary!
Slice and top with the caramel sauce.
Enjoy!