Mini Pretzel Caramel Cheesecake

 Ingredients;

200 gr biscuits (can mix half graham biscuit and pretzels) 90 gr butter (Melted) 500 gr labneh or cream cheese 200 ml cream (Room Temperature) 1/4 cup sugar (less sweet) 1 Tbsp all purpose flour 1 Tbsp starch 2 Eggs (Room Temperature) 1/2 cup sugar 2 tbsp butter 200 ml cream

Method:

• Preheat the oven to 160°C. Line a cupcake tray with cupcake liners or grease it with butter.
• Add the biscuits into the food processor and mix. Add melted butter to it and mix it until crumbs are formed.3. Add 1 tbsp of crumbs into each cupcake liner. Press it with the back of a spoon to make the base flat. Refrigerate it until we prepare the cheesecake batter.4. In a bowl add cream cheese and mix it with a hand mixer until it is creamy. Add powdered sugar and give it a quick mix. Add whipping cream, flour and corn flour and last eggs. Mix until all well combined. 5. Pour the cheesecake batter over the biscuit base. Fill 90% of the liners with the batter. It won't spill out after baking. Tap the pan to prevent any air bubbles.6. Bake for 20-25 minutes at 160°C. Switch off the oven and let them sit inside for 15 minutes. Then take them out but don't remove them from the pan7. Cool the cheesecake completely at room temperature and then refrigerate them for 3 hours or overnight. They will sink a little but that's normal.Caramel source:1. Use medium heat to cook the sugar until it turn golden brown and melted.2. Add in butter and whipping cream. Mix until it becomes thick and combined.