Salted Caramel And 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
- Put biscuits in a bowl and roughly crush them with the end of a rolling pin. Mix in butter then stir in the pecans.
- In a separate bowl, beat Tatua Mascarpone with the Tatua Whipping Cream, icing sugar, lemon zest and juice. Ripple through the caramel.
- 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.
