Caramel ripple cheesecake cups
Individual pudding pots with almond flavours from crunchy amaretti biscuits combined with smooth cream and caramel
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
plus 2 hrs chilling NO COOK- Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.
- 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.
- 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.
PER SERVING
462 kcalories, protein 9.2g, carbohydrate 31.3g, fat 33.2 g, saturated fat 21.4g, fibre 0.2g, sugar 30.9g, salt 0.8 g
Recipe from bbcgoodfood.com, February 2012.
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http://www.bbcgoodfood.com/recipes/1993663/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
plus 2 hrs chilling NO COOKIngredients
- 100g amaretti biscuits (about 20)
- 400g soft cheese
- 50g golden caster sugar
- ¼ tsp vanilla extract
- 6 tbsp caramel sauce, we used Carnation, beaten until smooth
PER SERVING
462 kcalories, protein 9.2g, carbohydrate 31.3g, fat 33.2 g, saturated fat 21.4g, fibre 0.2g, sugar 30.9g, salt 0.8 g
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2012-03-09 17:12:11.769683
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