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Salted butter caramel cheesecake in verrines

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Salted butter caramel cheesecake in verrines

For 10 verrines:

Preparation time: 40 min, Refrigeration time: 1h + 1night

Ingredients

  • For the biscuit:
  • 250g biscuits speculoos
  • 75g butter room temperature
  • For the cream:
  • 200g of cream
  • 300g of white cheese
  • 80g of sugar (120g initially)
  • 2 sheets of gelatin
  • 50g of milk
  • 1 vanilla pod
  • For the caramel:
  • 200g of sugar
  • 100g of liquid cream50g of semi-salted butter

PREPARATION

  • For the biscuit:
  • Mix the speculoos with the butter (previously cut into small pieces), then spread the mixture at the bottom of each verrine by squeezing the top to compact it and obtain a regular thickness of biscuit
  • Place the verrines in the fridge for an hour.
  • For the cream:
  • Put the gelatin to soak in a large container of cold water.
  • In a small saucepan, pour the milk with the vanilla and heat over low heat.
  • Remove the pan from the heat and mix the gelatin (previously dewatered) with the milk, and allow to cool down.
  • Whisk the cream, while adding sugar in a small amount and gradually.
  • Mix then the milk with the cottage cheese, then incorporate it delicately with the whipped cream with a maryse.
  • Garnish the verrines with the cheese preparation (on the biscuit), then place in the fridge all night
  • For the caramel (the next day):
  • In a small pan, pour the sugar, and place over low heat to make a dry caramel. Monitor the coloring throughout the cooking time, the caramel burns quickly..
  • When the caramel has almost reaches the desired color, heat the liquid cream in the microwave for a few seconds, then pour over the caramel in 3 times, taking care not to burn yourself.
  • Stir with spatula until the caramel fits perfectly with the cream.
  • Remove the pan from the heat and add the butter previously cut into small pieces, then mix a new time
  • Take out the cheesecakes from the fridge and decorate with broken speculoos and salted caramel butter.

Salted butter caramel cheesecake in verrines
For 10 verrines: Preparation time: 40 min, Refrigeration time: 1h + 1night
Ingrédients
  • For the biscuit:
  • 250 g biscuits speculoos
  • 75 g butter room temperature
  • For the cream:
  • 200 g of cream
  • 300 g of white cheese
  • 80 g of sugar 120g initially
  • 2 sheets of gelatin
  • 50 g of milk
  • 1 vanilla pod
  • For the caramel:
  • 200 g of sugar
  • 100 g of liquid cream50g of semi-salted butter
Instructions
  1. For the biscuit:
  2. Mix the speculoos with the butter (previously cut into small pieces), then spread the mixture at the bottom of each verrine by squeezing the top to compact it and obtain a regular thickness of biscuit
  3. Place the verrines in the fridge for an hour.
  4. For the cream:
  5. Put the gelatin to soak in a large container of cold water.
  6. In a small saucepan, pour the milk with the vanilla and heat over low heat.
  7. Remove the pan from the heat and mix the gelatin (previously dewatered) with the milk, and allow to cool down.
  8. Whisk the cream, while adding sugar in a small amount and gradually.
  9. Mix then the milk with the cottage cheese, then incorporate it delicately with the whipped cream with a maryse.
  10. Garnish the verrines with the cheese preparation (on the biscuit), then place in the fridge all night
  11. For the caramel (the next day):
  12. In a small pan, pour the sugar, and place over low heat to make a dry caramel. Monitor the coloring throughout the cooking time, the caramel burns quickly..
  13. When the caramel has almost reaches the desired color, heat the liquid cream in the microwave for a few seconds, then pour over the caramel in 3 times, taking care not to burn yourself.
  14. Stir with spatula until the caramel fits perfectly with the cream.
  15. Remove the pan from the heat and add the butter previously cut into small pieces, then mix a new time
  16. Take out the cheesecakes from the fridge and decorate with broken speculoos and salted caramel butter.

 

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