Cheesecake with caramel

Ingredients for 1 servings:

• 250 g flour
• 125 g butter or margarine
• 75 g sugar
• 1 m.-sized egg(s)
• 1 pinch of salt
• 9 sheets of gelatin
• 3 limes
• 2 m.-sized eggs
• 100 g sugar
• 1 tbsp vanilla sugar
• 250 g quark, 40%
• 200 g double cream cheese, natural
• 115 g brown sugar
• 65 g butter
• 200 g whipped cream
• 50 ml condensed milk, 4%

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

only the base is baked; for a 26 – 28 cm springform or tart tin

Knead the ingredients for the shortcrust pastry until smooth. Form a ball of dough, cover, and let rest in a cool place for 30 minutes. Then line the base of a springform pan with baking paper using 2/3 of the dough. Place 1/3 of the dough around the edge to create a high rim, leaving a 3.5cm edge after baking (or blind bake to be on the safe side). Place the pan on the middle shelf of a preheated oven at 200°C (top/bottom heat: 200°C) (fan oven: 175°C) for about 25 minutes. Allow to cool in the pan. For the cheese cream, beat the eggs and sugar until frothy, stir in the quark, cream cheese, grated zest of 2 limes, and 100ml lime juice. Soften the gelatine, squeeze out lightly, and melt over low heat. Pour in a thin stream while stirring (with a whisk). Pour onto the base. Refrigerate for 2 hours to set. For the caramel topping, melt the brown sugar over medium heat while stirring. Slowly stir in the cream and condensed milk (both should be at room temperature) while stirring constantly, and bring to a boil. Stir in the butter. Simmer the liquid mixture over low heat for about 15 minutes while stirring. Let the thickened mixture cool for 5 minutes, stirring occasionally, then spread it over the cheese cream. Refrigerate for another 2 hours.