John Myers
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Mini Cheesecakes with Salted Caramel, with Berries and Figs
The perfect mini cheesecakes with salted caramel, with berries and figs recipe with a picture and simple step-by-step instructions.
For the ground:
- 100 g Butter
- 50 g Chocolate biscuit sticks
- 50 g Ladyfingers
- 50 g Zwieback
For the cream:
- 0,5 Pc. Freshly squeezed lemon juice
- 500 g Double cream cheese
- 600 g Sour cream
- 1 Msp Cardamom
- 1 Msp Cinnamon
- 0,5 Pc. Vanilla pods (pulp only)
- 70 g Sugar
- 1 Bl. Gelatin
For the caramel sauce:
- 120 g Sugar
- 200 g Whipped cream
- 20 g Butter
- 0,5 tsp Sea-Salt
For decoration:
- 1 packet Blackberries fresh
- 3 Pc. Figs fresh
- 8 Pc. Chocolate biscuit sticks
For the ground:
- Melt the butter and let it cool down. In the meantime, roughly crumble the chocolate biscuit sticks, sponge fingers and rusks. Put in a freezer bag and crumble with a rolling pin or hammer. Mix the butter with the crumbs and set aside.
For the cream:
- Squeeze the juice of the lemon. Briefly whip the cream cheese, sour cream, cinnamon and cardamom with the vanilla pod pulp, lemon juice and sugar with a mixer.
- Soak the gelatine in cold water for 5 minutes. Then squeeze out well and dissolve in a saucepan over low heat. Remove the saucepan from the heat, add 3 tablespoons of the cream and whisk with the gelatin. Slowly add the rest of the cream and stir well.
- Fill into the dessert molds and smooth out. Now carefully add the biscuit base spoon by spoon. Caution: do not press too hard. Place in the refrigerator for at least 1 hour.
For the caramel sauce:
- Caramelize 120 g of sugar in a saucepan. Add the cream, butter and sea salt and stir the mixture on a low setting (simmer gently) until a thick sauce is formed. Caution: do not simmer too long, the mass will still thicken a little. Let cool down.
To serve:
- Remove the cake from the mold, pour the sauce over it and decorate with blackberries, figs and chopsticks.
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