John Myers
Cheesecake with Salty Caramel Crust
The perfect cheesecake with salty caramel crust recipe with a picture and simple step-by-step instructions.
- 200 g Shortbread
- 120 g Liquid butter
- 750 g Quark fat level
- 600 g Cream cheese
- 3 piece Eggs
- 1 piece Lemon
- 125 g Sugar
- 4 tbsp Flour
- 1 packet Vanilla sugar
- 200 ml Sweetened condensed milk
- 1 tbsp Sea-Salt
Cheesecake
- Since the cheesecake has to rest in the refrigerator for a day, it should be prepared the day before: mix the shortbread and butter with the butter. Pour the mixture into a round springform pan and press firmly. Then bake for about 12 minutes at 160 ° C fan oven.
- Meanwhile, put all the ingredients for the topping (quark, cream cheese, eggs, lemon juice and zest, sugar, flour and vanilla sugar) in a bowl and stir until a homogeneous mixture is formed.
- Now we put the mixture on the pre-baked base and bake the whole thing in the oven for another 40 minutes. To avoid a brown crust, the cake is covered with aluminum foil. After the baking time, let the cake cool in the oven to avoid cracking. After about 2 hours it can be put in the refrigerator.
- Approx. 2 hours before serving, the can of condensed milk is boiled in a water bath. Here it must be ensured that the can is always covered with water so that no pressure builds up in the can. After 2 hours in the boiling water bath, we can carefully open the can. The resulting mass must be stirred smoothly with a whisk and mixed with the salt. Cover the cheesecake with it.
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