New York Cheesecake with Salted Caramel

Finely grate the biscuits or crush them in a freezer bag with a rolling pin and melt the butter. Put a pinch of cinnamon in the butter and then knead the butter with the biscuit crumbs.

Use a springform pan with a diameter of 26 cm, spread the biscuit butter mixture well on the base and press it down. Bake the base for 15 minutes at 175 degrees. Then chill and prepare the filling.

Stir the cream cheese for 2-3 minutes until creamy. Stir in sugar, vanilla sugar, vanilla extract (or vanilla pod), lemon zest and creme fraiche. Stir in the flour and finally carefully fold in the eggs. Withdraw as little air as possible to avoid "bubbles" during baking.

Fill a baking dish or deep baking sheet / tub with water so that the form is about halfway in the water.

Then bake the cake at 170 degrees hot air for about 45 minutes.

Mix the water and sugar. Place on the stove over medium heat. Do not stir. Heat for 8-10 minutes. Slowly add the cream, stirring evenly. Add salt and vanilla pod. Let cool down.

Cut out the cake in a round shape. Drizzle the caramel over it. Drape with fruit if necessary.