Salted Caramel Cheesecake
Ingredients
Base
- 250 gm Gingernut Cookies
- 100gm salted butter melted
- ½ tsp cinnamon
Filling
- 350gm Philadelphia Cream Cheese
- 380gm "Nestles" Caramel Top & Fill
- 1 Tbs lemon juice
Salted Caramel Layer
- 1 cup brown sugar
- ¾ cup cream
- 60gm salted butter
- ¼ tsp salt
Instructions
- Place the ginger nut cookies in a food process and pulse until crushed.
- Add the melted butter and cinnamon to the cookie base and pulse until the butter is evenly distributed.
- Press the mixture gently into serving glasses.
- Place the Nestle Caramel "Top & Fill" , cream cheese and lemon in the food processor and pulse until smooth.
- Pipe or spoon the filling into the glasses to form a second layer.
- Refrigerate the cheesecakes for at least 2 hours.
Salted Caramel Layer
- In a saucepan combine the butter, sugar, cream and salt.
- Simmer the mixture for 4 minutes whilst stirring.
- Remove the caramel from the heat.
- Allow the caramel to come to room temperature.
- Pour a thin layer of caramel over the cheesecakes.
- Serve with cream and grated chocolate if desired.
Dark Chocolate Truffles
1/3 cup butter + 1 tbsp for the ganache
1/3 cup brown sugar
1 tbsp vanilla extract
1 cup flour
1 cup chocolate chips
1/4 cup dark chocolate
Instructions:
1. Line a baking tray with parchment paper.
2. Beat the butter, brown sugar, and vanilla together. Then, add the flour.
3. In a saucepan, melt together the dark chocolate and 1 tbsp of butter. Incorporate into your dry ingredients. When the mixture has cooled down, add the chocolate chips.
4. Shape into truffle balls and place them into your lined baking tray. Cover with plastic wrap and leave in the freezer for 30 mins.
5. Optional, make more ganache and cover your truffles with shiny chocolate. As you can see, i had no patience for this. I realise now the best thing to have done is to use a fork to stick the truffle right into the ganache.
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