Something that is big at the moment is salted caramel. I am a big fan and have been for a while. Previously I have made salted caramel sauce and it was good, so I have now turned it into a cheesecake. You can use my recipe to make the sauce from scratch, or you can substitute with a store bought sauce if you don't have time to make it.
Mini Salted Caramel Cheesecakes
: 45 minutes
: Refrigerate overnight
: 8-10 mini cheesecakes
500 g salted caramel sauce plus 4 tablespoons extra for the top (see notes for recipe)
450 g cream cheese softened
250 g nice biscuits
400 g unsalted butter
2 tablespoons of icing sugar
6 g of gelatine powder (about 1/2 a sachet)
200 g caramel popcorn (optional)
You will also need 8 to 10 2½ cm mini cheesecake/flan tins.
Press the biscuit crumbs into the base and the sides of the mini cheesecake/flan tin
Mixture should look like this when ready, thick and smooth
Pour mixture into the bases and set overnight
The popcorn will become soft and will not taste as nice if it has been in the fridge, only add popcorn before serving.
To make your own salted caramel sauce you can find my recipe here
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