Pecan Caramel Cheesecakes

As well as looking great and tasting fantastic, our delicious cheesecake recipe is very easy to put together.  This quantity makes 8 individual portions, or you could make one large cheesecake using a 20cm spring form cake tin.

For the filling:
  • 200g mascarpone cheese
  • 300mls fresh double cream
  • 100g icing sugar, sieved
  • To finish:
  • 1/2 can of Nestle Caramel (or Dulce de Leche)
  • a few roughly chopped pecan nuts

Follow these steps

  • Make the cheesecake base by mixing the shortbread crumbs, chopped pecans and melted butter together. Press down evenly into the base of 8 ramekin dishes or single dessert jars.
  • Mix the mascarpone cheese together with the icing sugar and a little of the double cream to form a smooth consistency. Beat in the remaining double cream just until it starts to thicken.
  • Spoon the filling onto the crumb bases and level the tops. Spread over a layer of caramel or Dulce de Leche, and finish with some chopped pecans.
  • Place in the fridge for about 1 hour before serving.

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