Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecake | How to make Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecake

How to make Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecake

1. For Biscuit Base:
2. Take 8x3 inch loose bottomed tartlet tins and grease it and preheat your oven at 180C.
3. In a bowl mix crushed biscuits and melted butter. Spread evenly on the bottom of the prepared tins and gently press to form base.
4. Bake this for 10 minutes. Remove onto a wire rack and leave it to cool.
5. To prepare bittersweet ganache, Take a heatproof bowl and add chocolate and cream to it. Microwave for 1 minute. Stir until smooth by adding honey.
6. To prepare deep dark salted butter caramel sauce, take a heavy bottom saucepan and on low heat melt sugar until dark amber. Swirl if needed.
7. Combine butter and cream together. (Just be careful as this may splutter at first, before coming together).
8. Stir until combined. When it is still warm pour this into a jug or else store in a jar. This can be made ahead and can be heated gently before serving as this may turn hard upon refrigerating.
9. To make yogurt filling, take both the yogurts and condensed milk in a large bowl and whisk until smooth.
10. It is time for final bake.
11. Preheat your oven at 180C. Divide the above made bittersweet chocolate ganache between the tins and spread over the biscuit base. Refrigerate this for 5 minutes.
12. Top it with caramel sauce and chill again. Finally add in yogurt filling. Now bake this for 10 minutes.
13. Remove from oven and leave it to cool. Refrigerate for couple of hours or overnight. Drizzle some caramel sauce, whole buttered almonds and chocolate curls.