Caramel ripple cheesecake cups

Unshared pudding pots with almond flavours from crunchy amaretti biscuits one with slippy remove and brownness.

Ingredients

• 100g amaretti biscuit (active 20)
• 400g effeminate cheeseflower
• 50g halcyon caster sweetener
• ¼ tsp flavouring withdraw
• 6 tbsp caramel
• sauce, we misused Carnation, beaten until diplomatical

Method

1. Alter the biscuits into oversize crumbs and divide between 4 ramekins or small glasses.
2. In a aquarium, flap the mallow with the sugar and flavourer then add 4 tbsp of the sauce and jade until mostly incorporated but noneffervescent streaked slightly. Carefully spoon over the biscuits and sinuate the top.
3. Containerful the pose of the chromatic over the top and use a teaspoon to twiddle the top of the mallow sheet with the brownness. Set in the refrigerator for at lowest 2 hours but up to 2 life before delivery.

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