Mini Cheesecake

BASE

• Put shortbread biscuits in a food bag and crumble them finely, then transfer them to a bowl, add the melted butter and mix with a wooden spoon to obtain a moist mixture.
• Place pastry rings with a diameter of 7/8 cm on a tray lined with parchment paper, pour a quarter of the biscuit crumbs inside each and compact the mixture well with the back of the spoon to form the base.
• Fill the pastry rings with Gelato Salted Croccantino up to the edge. Put in the freezer.

FOR CARAMEL

• Put the sugar in a saucepan and turn on the heat to medium intensity, do not mix the sugar with a spoon but turn the saucepan itself from time to time.
• When you get the caramel, add the hot cream a little at a time. Turn with a spatula to incorporate the cream into the caramel. Now add the butter and stir until well mixed. Add salt if you like.
• Set aside to cool

Serving

• Remove the cheesecakes from the freezer, wait a few minutes and then remove them from the pastry rings
• Pour some caramel over the cheesecakes and decorate with pecans

OUR TOP TIP

• To extract faster the ice cream cheesecakes from the pastry rings, you can use a cloth moistened with hot water and wrap the pastry ring for a few seconds.