Saturday, 5 October 2013

Salted Caramel Cheesecake.

I made these last week and they worked really well as I just guessed the mix.

To make 8 mini cheesecakes you will need:
12 digestive biscuits
100g butter
1, 300g tub of cream cheese
300ml caramel sauce
150g caster sugar 

First crush the biscuts to form a crumb.

Then melt the butter in the microwave for around 30 seconds and pour it into the biscuits.

Mix well so all the biscuit is thourghly coated. 

Press the mixture into small ramekins using the back of a teaspoon. Place in the fridge while you make the next layer. 

Mix the cream cheese and sugar together to form a glossy mixture with no lumps. 

Spoon the mixture onto the biscuit and spread evenly. Place in the fridge for around 20 minutes.

Get the ramekins out of the fridge and spoon the caramel onto and spread it over evenly. I have caramel left over from some cupcakes so just used that but it is the carnation caramel, just give it a good stir before using and I also added some sea salt to make it into salted caramel. 

Then just keep them in the fridge. They will keep for around a week if you used freshly bought cream cheese and butter. 
Take them out of the fridge about 10 minutes before serving as otherwise the biscuit bottom will be a little to hard. 

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