Salted Caramel & Pecan Cheesecake

Ingredients

6 biscuits

1 tbsp butter, melted

400g pecans, toasted (for ingredients) and chopped (for decorations)

300g Tatua Mascarpone

150ml Tatua Whipping Cream

3 tbsp icing sugar

1 lemon, zested and juiced

4 tbsp salted caramel

Method

1. Put biscuits in a bowl and roughly crush them with the end of a rolling pin. Mix in butter then stir in the pecans.
2. In a separate bowl, beat Tatua Mascarpone with the Tatua Whipping Cream, icing sugar, lemon zest and juice. Ripple through the caramel.
3. Divide the two mixtures between four small glasses (or spring-form cake tin) in alternating layers, finishing with the cream. Add a few more chopped pecans to finish if you like.