Caramel Cheesecake
Image: Supplied/Nasiha Norat
2 packs coconut biscuits, crushed
100g – 120g melted butter
1 tub cream cheese
¼ cup + 2 tsp icing sugar
3 tsp Caramel Treat
½ tsp salt
250ml fresh cream
Crush the biscuits and mix with the melted butter. Spread the mixture in a springform pan and set in a freezer to harden. In a bowl, whisk together the cream cheese and 2 tsp icing sugar until smooth.
Add the Caramel Treat and salt, and combine. In a separate bowl, whisk the cream with ¼ cup icing sugar until stiff peaks form. Fold the cream into the caramel mixture, and pour over the biscuit base.
Place in the fridge to set overnight. Garnish with caramel sauce, crushed biscuits and strawberries.