A light cheesecake with a brittle biscuit base and a topping of salted caramel.
To make the sugar tuile: Heat the sugar in a non-stick pan and allow to melt without stirring.
Toast the flaked almonds in a dry pan for 2 minutes over a medium heat or until golden brown.
Transfer the almonds to a baking tray covered with a non-stick mat. Pour the melted sugar over the toasted nuts and allow to cool.
When cool reserve half of the sugar tuile to garnish the cheesecake. Break the other half up into small pieces and place in a food processor. Melt the butter and pour into the food processor along with the biscuits. Blitz for 30 seconds.
Take one heaped tablespoon of the biscuit base and put in the base of a metal ring pressing down firmly so it is flat in the ring. Chill in the fridge for 10 minutes whilst you make the filling.
Sieve the icing sugar into the double cream. Split the vanilla pod down the middle and scrape out the seeds. Whisk the seeds with the cream to soft peaks. Fold in the cream cheese. Place this mixture into a piping bag.
Heat the sugar in a non-stick pan and allow to melt without stirring. When the sugar becomes a golden brown colour whisk in the cream followed by the raspberries, butter and salt.
Mix well, remove from the pan and allow to cool.
Remove the rings from the fridge and pipe the mixture inside. Chill in the fridge for at least 20 minutes.
When ready to serve run a knife around the inside of the ring so it will come off more easily. Remove the ring from the cheesecakes. Spoon some of the caramel sauce on top and drizzle a little around the plate. Finish with a shard of almond caramel.
«For a fruity version add the zest of one orange to the cream mixture.»