Mug caramel cheesecake
ingredients
1,5 cups chocolate biscuits 2 tbsp whipping cream 6 tbsp butter
Caramel sauce
2 cups caramel sauce 1/2 cup cooking cream
Cream
2.5 cups Mascarpone 1/2 cup granulated sugar 1 tbsp cornstarch 1 tbsp vanilla extract 1 pk egg 3 tbsp caramel sauce 1/2 cup whipping cream
Chocolate Frosting
Chocolate FrostingChocolate FrostingChocolate Frosting./h3> 200g cooking chocolate 1/2 cup cooking cream
progress in video above
Sinful caramel temptation in the form of a luscious chilled brownie. 3 layers drizzled with a delectable caramel sauce. It’s irresistible.
1.
From the ground biscuits, cream and butter, make the mixture for the casing. Press the mixture into the bottom of a cake tin lined with baking paper and bake at 250 °C for 8 minutes.
2.
For the icing, melt the toffees in the cooking cream. Simmer the mixture for a while and set aside until cool.
3.
For the frosting, in a large bowl, whisk together the mascarpone, granulated sugar, starch, vanilla extract, whole egg and the finished caramel sauce. Finally, lightly fold the whipped cream into the cream.
4.
Place the cream on the baked crust, align and smooth. Then bake together for about 60 minutes at 170 °C.
5.
Heat the cream and add the broken chocolate to the chocolate icing. Stir until the chocolate is completely melted.
6.
Spread the icing over the baked cake and chill for at least 4 hours – ideally overnight.
7.
Serve the cheesecake drizzled with caramel sauce and garnish each slice with caramels.