Jockel's salted caramel cheesecake

Ingredients for 1 servings:

• 1 egg(s)
• 80 g sugar
• some vanilla
• 1 pinch of salt
• 100 g butter
• 200 g flour
• 200 g sugar
• 1 pinch of salt
• 5 tbsp water
• 80 g butter
• some vanilla
• 80 ml milk (1.5%)
• 1 tsp sea salt, coarse
• 3 eggs, size L OR:
• 4 eggs, size M
• 500 g cream cheese
• 1 pinch of salt
• 80 g sugar
• some vanilla
• some syrup (elderflower syrup) optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Something for lovers of salt in sweets

First, preheat the oven to 190°C (top/bottom heat) and then start with the shortcrust pastry. To do this, thoroughly mix all the ingredients, except for the flour, then add the flour and stir it in briefly. Pour the pastry into a greased tart pan (or a springform pan if necessary) (26 cm diameter) and prick the pan a few times with a fork. It then needs to be baked blind for 12 minutes. To do this, place baking paper over the pastry, scatter the dried pulses on it, and then bake the pastry in the lower third of the oven. Remove the pan from the oven and reduce the temperature to 175°C (350°F). In the meantime, you can start making the caramel filling. To do this, dissolve the sugar, water, salt, and vanilla in a small saucepan over low heat, then add the butter. Now increase the heat until the mixture starts to bubble, stirring constantly until it creates a thick (not too dark!) caramel cream. Then add the milk and stir until the mixture thickens again until it forms a thick (not so runny!) caramel cream. This then needs to cool slightly. Now all you have to do is beat the eggs with the sugar, salt and vanilla, then stir in the quark and, if you like, elderflower syrup. Spread the cooled caramel cream over the slightly cooled, pre-baked cake base. Then carefully spread the cheesecake filling on top. Don’t pour it all in one go in the middle and then spread it out, but spread it out in a spiral, because then there will be the same amount of caramel and cheesecake filling on every part of the cake and everything will be nice and evenly layered. The cake now needs to be baked again for about 35-45 minutes in the middle of the oven at 175°C. We like to serve it with fresh strawberries.