Salted Caramel Cheesecake

Steps

Crust

1. mix Butter Biscuits (Leibniz) 300 g ground Powdered Sugar 2 tbsp Butter 100 g melted Hazelnut 50 g ground Vanilla Extract 3 drop
2. put baking paper in springform pan (22 cm)
3. spread Mixture pressed

Filling

1. mix Cream Cheese 600 g Sour Cream 100 ml fatty Powdered Sugar 80 g Starch 2 tbsp Heavy Cream 100 ml Egg 3 pc Vanilla Extract 1 tsp
2. spread Filling Crust

Baking

1. put Water 100 ml in baking tray for steam to prevent the cracking of the top
2. put on it Cake/Pie in springform pan (22 cm) bottom wrapped in aluminum foil to make water resistant
3. bake 150 °C 70 min approx until the top wiggles like pudding
4. cool in fridge 4 h

Topping

1. put Water 7 tbsp in medium pot
2. add Sugar 225 g
3. cook medium heat until it melts until it gets goldenbrown
4. remove from heat
5. add Butter 110 g
6. cook medium heat until it melts
7. remove from heat
8. add Heavy Cream 120 ml
9. cook medium heat 2 min
10. add Vanilla Extract 1 tsp Sea Salt 1.5 tsp
11. mix
12. cool 30 min
13. take Cake/Pie
14. put on it Topping
15. cool 2 h in fridge optional