Creamy Cheesecake with Berries and Salted Caramel Meringue Kisses

Preparation

1. 1

   For the base, finely crush the biscuits and mix with melted butter, 2 tablespoons of Salted Caramel and salt. Line the base of a springform pan with baking parchment and press the crumb mixture into the pan evenly. Chill for 30 minutes.

2. 2

   Meanwhile, soften the gelatin in cold water. Beat the cream cheese, cream, sugar, 2 tablespoons of Salted Caramel and lemon zest in a blender until creamy.

3. 3

   Heat the lemon juice, squeeze out the gelatin well and dissolve in the lemon juice. Add 3 tablespoons of the cream and mix until smooth. Then quickly mix everything into the cream and spread onto the prepared biscuit base. Chill for a further 6 hours.

4. 4

   For the meringue kisses, beat the egg white with sugar and salt in an non-greased bowl until stiff. Quickly fold in the powdered sugar and add to a piping bag with a medium-sized star nozzle. Pipe the meringues onto a baking sheet lined with baking parchment. Sprinkle with a generous amount of Salted Caramel and dry in the oven at 100 °C for approx. 1 hour with the handle of a wooden spoon wedged in the oven door. Allow to cool.

5. 5

   Clean the berries and cut them into small pieces. Puree 100 g of berries with Vanilla Sugar and marinate the remaining berries in this mixture.

6. 6

   Take the cheesecake out of the refrigerator, remove it from the tin and place it on a cake plate. Garnish with berries, meringue kisses and mint leaves.

   Hint:

   Why not try the winter version with Gingerbread Spices and orange zest!