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Categories:
vanilla wafers butter blanched almonds Philadelphia cream cheese sugar vanilla eggs powdered sugar heavy cream butter salt
Viewed: 48 - Published at: 8 years agoIngredients
- 200 g vanilla wafers
- 70 g melted butter
- 40 g blanched almonds
- 800 g Philadelphia Cream Cheese
- 100 g sugar
- 1 tablespoon vanilla
- 4 eggs
- 80 g powdered sugar
- 100 ml heavy cream
- 40 g salted butter
- 3 pinches salt
Method
- Blend chopped almonds and cookis into fine crumbs using processor, add melted butter, mix.
- place cupcake papers in pan, press cookie mixture in bottom of each paper.
- place in freezer till ready to fill.
- heat oven to 160c.
- mix cream cheese, softened, sugar and vanilla till well blended together by hand.
- add eggs 1 at a time till well mixed, stir iin cream.
- pour fill each paper 2/3 full.
- bake 1 hour, cool in over, refrigerate 48 hours.
- melt sugar in a pain on low without stirring till light amber color while heating cream till just simmering.
- once sugar is liquid, slowly wisk in cream off the heat, then add melted butter, then add salt and stir.
- place in jar store at room temperature.
- place carmel on each at serving time.
