Salted Caramel Cheesecake

Ingredients:


350g cream cheese

250ml cream

5 tbs sweetener

1.5 cups heba 

4-5 tbs butter, melted

2 tsp gelatin

80ml boiling water

1/4 tsp vanilla

1 TSP caramel essence

1.5 -2 TSP Himalayan salt, ground



Method:

Mix heba with butter and 2 TBS sweetener.

Press down in spring form pan.

In a separate bowl, whip cream and set aside.

In a cup, mix gelatin thoroughly with boiling water.

Add gelatin mixture to whipped cream.

In a separate bowl, soften cream cheese, then mix in vanilla and caramel essence.

Add 3 tbs sweetener (or to taste) then fold in the whipped cream mixture.

Press down in spring fom pan on top of base.

Refrigerate for 6 hours so the cheesecake can set.

Slice, pour over sauce and enjoy.


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