Ingredients
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0.15 kg 0 lbs 5 oz kg Ground Biscuit Crumb Grade 10
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0.05 kg 0 lbs 2 oz kg Ballyrashane Unsalted Butter 20x500g
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0.015 kg 0 lbs 1 oz kg Braun Dessert Paste Strawberry
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Leaves of Gelatine
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0.275 kg 0 lbs 10 oz kg Fresh Cream
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0.28 kg 0 lbs 10 oz kg Cream cheese
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0.1 kg 0 lbs 4 oz kg Sudzucker Granulated Sugar 25kg
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0.215 kg 0 lbs 8 oz kg Macphie Luxury Caramel Filling
Caramel and Strawberry Cheesecake
Method
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1. Melt the butter and combine with the biscuit crumb and press into the bottom of an 8 inch cake tin and leave in the fridge to set
2. Once set, pipe evenly the caramel over the biscuit base and set aside
3. Soak the 5 leaves of gelatine in cold water
4. While the gelatine soaks, weigh out 200ml of the whipping cream and whip in an electric mix.
5. In a separate bowl add the cream cheese and sugar and mix in an electric mix until fully combine, once fully combined add in the Braun Strawberry Dessert Paste and mix until fully combined
6. Heat the remaining 75ml of whipping cream, drain the gelatine and add into the heated whipping cream and mix until dissolved
7. Once the gelatine has been dissolved add into the cream cheese mixture and mix. Then fold in the whipping cream
8. Spoon the cream cheese mixture evenly over the caramel and place in the fridge to set
9. Once set, decorate. We have piped more cream and strawberries but could also decorate with drizzling Macphie O.T.T Dessert Topping in Strawberry and more caramel
