- 50g unsalted butter
- 100g Digestives biscuit
- 100g icing sugar
- 250g cream cheese
- 150 ml double cream
- 60ml Finbar O’Leary’s Salted Caramel (for cheesecake)
- 1 teaspoon of vanilla extract
- 75g unsalted butter
- 50g dark brown sugar
- 50g caster sugar
- 50g golden syrup
- 50ml Finbar O’Leary’s Salted Caramel (for caramel)
- 12ml double cream
- A good pinch of sea salt
For the biscuit base, melt the butter and crush the digestives in a zip lock bag with a rolling pin. Mix the butter with the biscuit crumbs and divide the mixture into 4 small jars or glasses. Press the biscuit mixture down into the bottom of the glass and refrigerate.
For the cheesecake layer, whip the cream until it starts to become stiff using an electric whisk. Add the cream cheese and Finbar Salted Caramel and beat until nice and creamy. Add the sieved icing sugar and vanilla and beat again.
Divide the cheesecake filling between the jars on top of the biscuit base.
For the caramel sauce, melt the butter, sugars, syrup and Finbar Salted Caramel in a saucepan and let simmer for 3 minutes, stirring every now and again.
Add the cream and sea salt and stir again. Pour into a jug and leave to cool in the fridge to thicken a bit.
When cooled and thickened, pour the salted caramel sauce on top of the cheesecake filling in the jars and serve