Thermomix Salted Caramel Cheesecake
A delicious salty and sweet caramel cheesecake!
Ingredients
Biscuit Base
- 150 gm gingernut cookies
- 70 gm salted butter room temperature
- 1/2 tsp ground cinnamon
Cheesecake Filling
- 400 gm Philadelphia Cream Cheese
- 380 gm "Nestles" Caramel Top & Fill
- 1 Tbs lemon juice
- 1 tsp gelatine
- 60 ml boiling water
Caramel Sauce
- 1 cup brown sugar
- 3/4 cup cream
- 60 gm salted butter
- 1/2 tsp salt
Instructions
Biscuit Base
- Place the ginger nut cookies and cinnamon into TM. Blitz 12 sec/Speed 9.
- Add the butter. Melt 1 min/100 degrees/Speed 3.
- Spoon base loosely into the serving glasses.
Cheesecake Layer
- Combine the hot water and gelatine in a small glass. Stir until smooth.
- Place the Nestle Caramel "Top & Fill", cream cheese, lemon and gelatine in TM. 10 sec/Speed 6.
- Scrape down the bowl and repeat. 5sec/Speed 6.
- Pour the filling into the serving glasses to form a second layer.
- Refrigerate the cheesecakes for at least 2 hours prior to adding the cooled caramel sauce.
Caramel Sauce
- In a saucepan combine the butter, sugar, cream and salt.
- Simmer the mixture for 4 minutes whilst stirring, it should be bubbling.
- Remove the caramel from the heat. Allow the caramel to come to room temperature.
- Pour a thin layer of caramel over the cheesecakes
- Refrigerate, serve topped with cream and a sprinkle grated chocolate or remaining biscuit crumb.
Notes
Allow 3-4 hours for the cheesecake to become firm. This is a recipe for individual glasses and should not be attempted in a springform tin.
Nutrition
Calories: 470kcal
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