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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