One pot salted caramel cheesecake
Directions
- 1Crush digestive biscuits and mix with melted butter in a ramekin.
- 2Crush digestive biscuits and mix with melted butter in a ramekin.
- 3Crush digestive biscuits and mix with melted butter in a ramekin.
- 4Whisk together cream cheese, icing sugar and salted caramel sauce until combined.
- 5Whisk together cream cheese, icing sugar and salted caramel sauce until combined.
- 6Whisk together cream cheese, icing sugar and salted caramel sauce until combined.
- 7Scoop the mixture into the biscuit base and smooth it out.
- 8Scoop the mixture into the biscuit base and smooth it out.
- 9Scoop the mixture into the biscuit base and smooth it out.
- 10Pour melted salted caramel sauce over the top and smooth it out.
- 11Pour melted salted caramel sauce over the top and smooth it out.
- 12Pour melted salted caramel sauce over the top and smooth it out.
- 13Decorate with fudge pieces and sprinkle with flakey salt.
- 14Decorate with fudge pieces and sprinkle with flakey salt.
- 15Decorate with fudge pieces and sprinkle with flakey salt.
- 16Refrigerate for 30 minutes.
- 17Refrigerate for 30 minutes.
- 18Refrigerate for 30 minutes.
Ingredients
- 1.5 Digestive biscuits
- 1.5 Digestive biscuits
- 1.5 Digestive biscuits
- 10 g unsalted butter
- 10 g unsalted butter
- 10 g unsalted butter
- 100 g cream cheese
- 100 g cream cheese
- 100 g cream cheese
- 1 tbsp icing sugar
- 1 tbsp icing sugar
- 1 tbsp icing sugar
- 20 g salted caramel sauce
- 20 g salted caramel sauce
- 20 g salted caramel sauce
- 0 fudge pieces
- 0 fudge pieces
- 0 fudge pieces
- 0 flakey salt
- 0 flakey salt
- 0 flakey salt
Equipment
rolling pinziploc bagramekinwhiskspoon