Salted Caramel Cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits
• 80 g butter, soft
• 320 g sugar
• 2 packets of vanilla sugar
• e.g. cinnamon
• 700 g double cream cheese
• 200 g sour cream
• 160 ml cream
• 4 eggs
• 1 packet of vanilla pudding powder
• 1 pinch of salt
• 1 pinch of sea salt
• e.g. vanilla extract
• 30 ml water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Crumble or grind the biscuits and set aside 30g for decoration. Then knead with softened butter, 20g sugar and cinnamon. Press firmly into the bottom of a prepared 26cm springform pan. Refrigerate for now. For the topping, carefully and slowly mix the cream cheese, sour cream, 100g cream, 200g sugar, vanilla sugar, salt, 4 eggs, vanilla pudding powder and vanilla extract (so that no bubbles form in the mixture). Pour the mixture onto the cake base. Bake the cake in a preheated oven at 200°C (top/bottom heat) for 15 minutes, then reduce the temperature to 150°C and bake for about one hour. Then leave the cake in the oven for at least 2 hours. Please keep the oven door closed so the cake does not crack. Then open it a little and let it cool further. For the salted caramel sauce, melt 100g of sugar and the water in a saucepan over low heat and caramelize over medium heat. Stir as needed. When the mixture is completely golden, remove the pan from the heat and stir in 60g of butter, then 60ml of cream. Season with sea salt and vanilla extract. Pour the liquid caramel sauce over the cake, letting it run down if necessary. Sprinkle the reserved 30g of crumbled shortbread cookies on top and refrigerate until ready to serve.