Zoute karamel cheesecake

Caramel and sea salt is a match made in heaven. You know it, I know it. Tony’s orange wrapper is not without reason the absolute winner in the list of chocolate bars. That’s why today for you another winning combo: cheesecake & caramel/sea salt. For this afternoon on the couch, with your favorite Netflix series. Here you go…

Bottom

• 50 grams of butter
• 200 grams of chocolate digestive biscuits

 
Caramel sauce

• 1 can of condensed milk
• pan with hot water

Filling

• 750 grams of cream cheese
• seeds from 1 vanilla pod
• 150 grams of white caster sugar
• 2 tablespoons of flour
• 4 eggs

1. Bring a pot of water to a boil and place the can of condensed milk in the pot for three hours.
2. Preheat the oven to 180 degrees and grease a springform pan with butter and line it with baking paper.
3. Put the biscuits in the mixer and add the melted butter.
4. Spread the biscuit mixture over the springform pan and bake for ten minutes until done.
5. Combine the cream cheese with three tablespoons of the caramel sauce, the vanilla, the sugar, and the flour in a mixer and mix until you have a smooth mixture.
6. Add the eggs one at a time while the mixer is still running.
7. Pour the cream cheese mixture onto the base, reduce the oven temperature to 140 degrees, and bake the cake for 25 minutes.
8. Turn off the oven, wedge a tea towel between the oven door, and let the cake sit in the oven until it has completely cooled.
9. Let the cake cool completely and spread the remaining caramel over the cake.
10. Sprinkle some coarse sea salt over the caramel.