Caramel soft cheesecake: the recipe for an irresistible dessert

Ingredients: 

– For the batter: 

160 g of butter

180 g of honey 

1 and a half tsp of baking soda

4 eggs 

130 g of sugar 

10 g of vanilla sugar 

250 g of flour 

– For the filling: 

600 g of sour cream 

150 g of powdered sugar 

400 g of whipping cream 

– For the caramel mousse: 

60 ml of milk (or water)

9 g of gelatin 

225 g of sugar 

75 ml of water

225 g of hot cream 

75 g of butter

Half a tsp of salt 

Directions: 

1. Melt butter and honey in a saucepan. Then add baking soda and cook for 2 minutes stirring continuously. 

2. Let cool and set aside. 

3. Whisk eggs with sugar and vanilla sugar. Then add the previous mixture a little bit at a time. 

4. Lastly stir in sifted flour mixing gently. 

5. Pour in a tray coated with baking paper and bake at 180° for 10-12 minutes. 

6. Shape the cake into a disk using the cake mold diameter, then dice the rest. 

7. Make the filling by whipping cream and powdered sugar. Then stir in sour cream. 

8. Assemble the cheesecake by placing the soft disk as a base and fill with cream mixture and diced cake. 

9. Refrigerate for 6 hours. 

10. Dissolve gelatin into milk and let sit for 10 minutes. 

11. Meanwhile make caramel by melting sugar and water in a pan. 

12. Pour in cream a little bit at a time and stir in diced butter. Lastly add salt. 

13. Sift caramel and mix with hydrated gelatin. 

14. Pour caramel on the cake and refrigerate for 30 minutes. 

15. Now decorate the cake’s edges with crumbled cake scraps.