Caramel Cheesecake Bites

MINI CHEESECAKE VANILLE- ALMOND BUTTER SALTED CARAMEL

The basic crust :

About 1 cup of Graham crackers crumbled 

Melted butter 70g

40g blanched almonds crushed 

Cheese Cake :

800g Philadelphia cream cheese

100g sugar

1 tablespoon vanilla extract

4 eggs

The salted butter caramel :

80 g of powdered sugar

10 cl cream

40g salted butter

3 pinches of sea salt

Directions:

Chop the blanched almonds . Cut with cookie crumbs in a blender and add the chopped almonds biscuits . Add the melted butter and mix again.

Cover pan mini hinges with parchment paper , place cookie crumbs and pack the bottom of the pan and the edges. Freeze time to prepare the cream.

Preheat oven to 325 degrees

In a bowl , mix the Philadelphia using a wooden spoon , then add sugar and vanilla. Mix everything . Add eggs one at a time . Mix after each egg briefly. Avoid mixing too much, the cream should not be too liquid.

Pour this mixture over crust and bake biscuit 1 hour and then cool off in the oven. Then place in the fridge for 24 hours.

For the caramel :

Put the sugar in a saucepan and heat over low heat ultra .

Melt ; without stirring; sugar to obtain a light amber caramel.

Meanwhile , heat the cream so that it is just simmering .

When sugar is liquid, add the cream off the heat . Mix well (if caramel pieces are formed, dissolve by delivering the pan on ultra low heat , stirring ) . Then add still off the heat the butter , mix and add the salt. Stir and put in a jar. Close and store at room temperature.

To serve , unmold the cheesecake onto a serving platter.