individual caramel-topped cheesecakes
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.