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Mini Cheesecakes with Salted Caramel, with Berries and Figs

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 354 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 354kcalCarbohydrates: 18.8gProtein: 5.6gFat: 28.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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