in­di­vid­ual caramel-topped cheese­cakes

donna hay - - Sweet Drip -

150g gin­ger­nut bis­cuits

¼ cup (30g) al­mond meal (ground al­monds) 60g un­salted but­ter, melted cheese­cake fill­ing

1 ta­ble­spoon pow­dered gela­tine

¹⁄³ cup (80ml) boil­ing wa­ter

750g cream cheese, chopped and soft­ened 1½ cups (330g) caster (su­perfine) sugar 2 tea­spoons vanilla ex­tract

1½ cups (375ml) sin­gle (pour­ing) cream caramel sauce

1 cup (250ml) sin­gle (pour­ing) cream 60g un­salted but­ter, chopped

1 cup (175g) brown (light brown) sugar

Place the bis­cuits and al­mond meal in a food pro­ces­sor and process un­til finely crushed. Add the but­ter and process un­til well com­bined.

Line each hole of a 6 x ¾ -cup-ca­pac­ity (180ml) lightly greased, loose-bot­tomed cake tin with bak­ing pa­per, leav­ing 3cm of ex­cess pa­per over­hang­ing. Us­ing the back of a spoon, press the mix­ture into the bases. Re­frig­er­ate for 30 min­utes or un­til firm.

To make the cheese­cake fill­ing, place the gela­tine and wa­ter in a small bowl and mix un­til smooth and the gela­tine is dis­solved. Set aside to cool slightly. Place the cream cheese, sugar and vanilla in the bowl of a stand mixer and whisk, scrap­ing down the sides of the bowl, for 3–4 min­utes or un­til smooth. Add the cream and gela­tine mix­ture and whisk, scrap­ing down the sides of the bowl, for 1 minute or un­til thick­ened. Spoon the mix­ture over the bases in the pre­pared tins, smooth­ing the tops. Re­frig­er­ate for 2 hours or un­til set.

To make the caramel sauce, place the cream, but­ter and sugar in a small saucepan over low heat and cook, stir­ring, un­til the sugar is dis­solved. In­crease heat to high, bring to the boil and cook for 5–7 min­utes or un­til thick­ened. Set aside to cool. Re­move the cheese­cakes from the tins. Spoon over the caramel sauce to serve.


Note: You can also make these cheese­cakes in a 6 x ¾-cup­ca­pac­ity (180ml) Texan muf­fin tin. Use bak­ing pa­per to line each hole of the muf­fin tin to make it eas­ier to re­move cheese­cakes af­ter they have set.

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