One pot salted caramel cheesecake
Directions
- 1Crush digestive biscuits and mix with melted butter.
- 2Crush digestive biscuits and mix with melted butter.
- 3Crush digestive biscuits and mix with melted butter.
- 4Press the mixture into the bottom of a ramekin.
- 5Press the mixture into the bottom of a ramekin.
- 6Press the mixture into the bottom of a ramekin.
- 7Whisk together cream cheese, icing sugar and salted caramel sauce.
- 8Whisk together cream cheese, icing sugar and salted caramel sauce.
- 9Whisk together cream cheese, icing sugar and salted caramel sauce.
- 10Scoop the mixture into the ramekin on top of the biscuit base.
- 11Scoop the mixture into the ramekin on top of the biscuit base.
- 12Scoop the mixture into the ramekin on top of the biscuit base.
- 13Smooth the cream cheese mixture.
- 14Smooth the cream cheese mixture.
- 15Smooth the cream cheese mixture.
- 16Pour melted salted caramel sauce on top.
- 17Pour melted salted caramel sauce on top.
- 18Pour melted salted caramel sauce on top.
- 19Smooth the caramel sauce.
- 20Smooth the caramel sauce.
- 21Smooth the caramel sauce.
- 22Decorate with fudge pieces and a sprinkle of flakey salt.
- 23Decorate with fudge pieces and a sprinkle of flakey salt.
- 24Decorate with fudge pieces and a sprinkle of flakey salt.
- 25Refrigerate for 30 minutes.
- 26Refrigerate for 30 minutes.
- 27Refrigerate 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
- 1 fudge pieces
- 1 fudge pieces
- 1 fudge pieces
- 1 flakey salt
- 1 flakey salt
- 1 flakey salt
Equipment
rolling pinziploc bagramekinwhiskspoon