Caramel ripple cheesecake cups
- Barney Desmazery
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Serves 4
Easy
Prep: 10 mins
Plus 2 hrs chilling no cook
A star rating of 4.3 out of 5.8 ratingsRate
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Individual pudding pots with almond flavours from crunchy amaretti biscuits combined with smooth cream and caramel
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Ingredients
Nutrition
Units:
MetricUS
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100g amaretti biscuit
(about 20)
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400g soft cheese
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50g golden caster sugar
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¼ tsp vanilla extract
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6 tbsp caramel
sauce, beaten until smooth
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Nutrition: per serving
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kcal462
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fat33.2g
-
saturates21.4g
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carbs31.3g
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sugars30.9g
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fibre0.2g
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protein9.2g
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salt0.8g
low
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Method
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step 1
Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.
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step 2
In a bowl, beat the cheese with the sugar and vanilla then add 4 tbsp of the sauce and beat until mostly incorporated but still streaked slightly. Carefully spoon over the biscuits and smooth the top.
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step 3
Spoon the rest of the caramel over the top and use a teaspoon to swirl the top of the cheese layer with the caramel. Set in the fridge for at least 2 hours but up to 2 days before serving.
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A star rating of 4.3 out of 5.8 ratings
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