Caramel cheesecake | Creamy and silky dessert

Instructions

• 1
  Preheat the oven to 160 °C. Prepare a 25 cm diameter springform pan and line the bottom with baking paper.
• 2
  Finely crush the biscuits in a food processor, or place them in a bag and crush them with a meat tenderizer. Mix with 130 g of melted butter, then press evenly into the bottom and sides of the springform pan. Firmly compact the biscuit base with a flat-bottomed glass.
• 3
  In a large bowl, beat the cream cheese with a hand mixer (approx. 60-90 seconds). While continuously mixing, add the eggs one by one, then mix in the sour cream, 100 g of granulated sugar, and vanilla sugar. Beat for a few more seconds until you get a homogeneous mixture. Pour the cream onto the biscuit base, place it in the oven, and bake for 85-95 minutes at 160 °C.
• 4
  After baking, let the cheesecake cool for 2 hours in the open oven. Then remove it and let it cool for another 1-2 hours at room temperature.
• 5
  Meanwhile, prepare the caramel sauce. In a medium saucepan, sprinkle 100 g of sugar and heat over low or medium heat for 4-6 minutes until it melts and caramelizes. Do not stir it, just watch it to prevent burning. Meanwhile, heat 100 ml of whipping cream in a small saucepan. When the sugar has caramelized, pour in the warm cream and stir until smooth. Add the remaining 15 g (approx. 2 tablespoons) of butter and stir until it melts. Cook over low heat for another 1-2 minutes. Remove from heat, stir in the salt, and let it cool for at least 10-15 minutes.
• 6
  Drizzle the cooled cheesecake with the caramel sauce and serve.