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Create NowBase:
Cheesecake:
Caramel layer:
Chocolate ganache topping:
To finish:
Base:
1. Line a mini cupcake pan with mini cupcake liners.
2. Mix the ingredients for the base together.
3. Divide between the cupcake liners and press in firmly. (Use the bottom of a small vanilla essence bottle to press it in firmly.)
Cheesecake:
1. Pour the water over the gelatine and leave to sponge. Place in the microwave for 10 seconds. Stir and microwave for a further 10 seconds. Do not boil.
2. Beat the cream cheese and caramel. Add the gelatine in a thin stream and mix well.
3. Divide the mixture between the prepared cupcake liners and smooth tops over with the back of a small teaspoon.
Caramel layer:
1. Mix the caramel treat with the cream.
2. Divide the caramel between the cupcake holders and smooth tops over using a small teaspoon.
Chocolate ganache topping:
1. Melt the chocolate. Stir in the hot cream and stir until well blended and smooth.
2. Divide between the cupcake holders and smooth tops over using a knife. Refrigerate until set.
To finish:
Place melted chocolate in a small bag and snip of the end. Drizzle melted chocolate over mini cheesecakes.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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