A buttery biscuit base with a no-bake whipped vanilla cream cheese, a salted caramel sauce and hazelnut praline.
Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.
Use a spatula to work and soften the cream cheese and then mix in the icing sugar and vanilla, followed by the cream. Place into piping bags and set aside.
Add the sugar to a clean stainless steel pan and cook carefully until an amber caramel is achieved. Pour in the cream and stir to combine. Remove from the heat, add a good pinch of salt and leave to cool for 5 minutes before adding the butter and stirring until melted. Leave to cool before serving.
Roughly chop the hazelnuts. Add the sugar and water to a stainless stee pan, heat and stir unil the sugar has dissolved. Stop stirring and cook until you obtain a pale amber caramel.
Remove the pan from the heat and leave the caramel to rest for 2-3 minutes, before pouring onto a paper-lined baking sheet. Before the caramel cools down completely, sprinkle with the chopped hazelnuts. Lay another sheet of baking paper on top and use a rolling pin to roll out to an even thickness. Leave to set away from moisture until needed.
Sprinkle the buttery biscuit into the base of a verrine or into a stainless steel ring on a baking sheet, pipe the cream cheese on top and place into the fridge for minimum 45 minutes to set. To serve remove the stainless steel ring if using and pour over the sauce. Break up the praline and place a shard in each cheesecake.
«You can vary the toppings by swapping the salted caramel sauce for a berry compote or changing the hazlenuts in the praline for almonds or pistachios. »