Salty caramel and almonds are married on a soft cheese base. The almond butter baked with cream cheese gives a particular nutty taste.
Ingredients
CRUST-
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- 250 gr digestive cookies ,
- 1/8 teaspoon salt ,
- 6 tablespoon unsalted butter, melted ,
- 1 tablespoon cocoa powder
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- 250 gr cream cheese, at room temperature ,
- 120 gr yogurt, at room temperature ,
- 50 gr almond butter ,
- 50 gr sugar ,
- 1/8 teaspoon salt ,
- 1 teaspoon vanilla extract ,
- 1 large egg, at room temperature ,
- 100 gr salted caramel sauce. Click here to get the recipe ,
- 12 almonds, for decoration
Instructions
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- Preheat oven to 180°C and line a 15cm square baking pan with butter.
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- Combine cookies, cocoa and salt in a food processor and pulse together to form crumbs. ,
- Add melted butter and pulse until incorporated. ,
- Press mixture tightly and evenly into bottom of prepared pan. ,
- Bake crust for about 15 minutes and set. ,
- Transfer to a wire rack to cool completely, and reduce oven temperature to 170°C.
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- Place cream cheese and yogurt in a bowl and mix until combined. ,
- Add almond butter, sugar, salt, vanilla, egg and beat together until smooth. ,
- Spoon cream cheese mixture over cooled crust and spread evenly. ,
- Gently tap pan to remove air bubbles. ,
- Bake for 40 minutes, until center is set. ,
- Remove from oven and cool for 60 minutes on a wire rack. ,
- Pour room temperature caramel sauce over cooled cheesecake, gently spreading with a spatula. ,
- Chill cheesecake in the refrigerator for at least 4 hours. ,
- Decorate every slice with an almond
