Amounts Cheesecake caramel sauce

Layer biscuits:

3 Paquette tea biscuits (Oreo or without stones)

100g butter

(Or you can knead biscuits with liquid milk and one teaspoon butter)

12 tablets Kerry cheese (or two packs yogurt)

200 grams sugar

1 1/2 cup milk powder

1/2 cup vegetable oil

125 ml cream (Qamr)

To work toffee caramel sauce:

100g butter

1 cup sugar

Sour tray

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How to prepare Cheesecake caramel sauce

1. Ntahn biscuits in electric grinder until it becomes soft and then Njnh with butter

2. Disseminating biscuits with butter in glass rectangular tray or cheesecake mold and push them by hand.

3. In a bowl, put the cheese or yogurt, sugar, milk powder, cooking oil, cream and Nkhaltha good to be intermingled.

4. Pour over the biscuit acetic layer in the Chinese completely covered.

5. Chinese bake in the oven over medium heat for about ten minutes until it becomes golden biscuits.

6. Chinese put in the freezer for 3 hours.

7. In the meantime, prepare the caramel: Melt the butter in a saucepan on the fire, add the sugar and Nhrkh until the mixture becomes golden. Add the cream and mix well and then raise the caramel from the heat.

8. Upon introduction add caramel sauce on Chinese and felicitously and wellness.