Salted caramel and pecan cheesecake pots
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 4
Ingredients
- 6 Hobnob biscuits
- 1 tbsp butter, melted
- 30g pecans, toasted and chopped, plus extra to decorate
- 250g tub mascarpone
- 150ml double cream
- 3 tbsp icing sugar
- 1 lemon, zested and juiced
- 4 tbsp salted caramel
Method
- STEP 1
Put the biscuits in a bowl and roughly crush with the end of a rolling pin. Mix in the butter then stir in the pecans.
- STEP 2
In a separate bowl, beat the mascarpone with the cream, icing sugar, lemon zest and juice. Ripple through the caramel.
- STEP 3
Divide the two mixtures between 4 small glasses in alternating layers, finishing with the cream. Add a few more chopped pecans to finish, if you like.
