Caramel cheesecake bites

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The biscuit base:

200G cookie choice

70g melted butter
40g blanched almonds

Cream:

800g Philadelphia
100g sugar
1 tablespoon vanilla extract
4 eggs

The salted butter caramel:

80 g of powdered sugar
10 cl of liquid cream
40g salted butter
3 pinches of sea salt
Chop the blanched almonds. Reduce cookie crumbs using a blender and add the chopped almonds biscuits. Add the melted butter and mix again.
Cover mold mini springform pan with parchment paper, place the cookie crumbs and pack the mold bottom and edges. Freeze time to prepare the cream.

Preheat oven to 160 ° C.

In a bowl, mix the Philadelphia using a wooden spoon, then add sugar and vanilla. Mix well. Add eggs one at a time. Mix briefly after each egg. Avoid mixing too, the cream should not be too liquid.
Pour this mixture over the biscuit and bake 1 hour and then cool off in the oven crust. Then place in the fridge for 48 hours.

For the caramel:

Put the sugar in a saucepan and heat over low heat ultra.
Let it melt; without mixing; sugar to obtain a light amber caramel.
Meanwhile, heat the cream so that it is just simmering.
When the sugar is liquid, add the cream off the heat. Mix well (if pieces of caramel form, dissolve by delivering ultra saucepan over low heat while stirring). Then always add the butter off the heat, stir and add the salt. Stir and put in a jar. Close and store at room temperature.

When ready to serve, unmold the cheesecake on a plate

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