Ingredients for 4 people
For the cheesecake
- 3 tablespoons melted butter
- 5 packs of 200 grams of cream cheese
- 3 tablespoons flour
- 1 tablespoon liquid vanilla
- 1 cup sweetened condensed milk
- 2 tablespoons lemon juice
- 4 eggs
- 1 1/2 cup crushed cookies
- 150 grams of melted couverture
- 1 cup and 3 tablespoons (separately) sugar
For decoration with candy
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 3/4 cup water
- 2-4 tablespoons brown sugar
Implementation
For the cheesecake
- Preheat the oven to 180 degrees in the program with heating elements up and down, put a grill in the middle of the oven.
- Mix the cookies with the couverture, the 3 tablespoons of sugar and butter and press the mixture into the base of a mold about 26 cm in diameter. Bake for 10 minutes.
- Meanwhile, beat the cream cheese with the sugar, flour and vanilla in a large bowl. Add the sweetened milk and lemon juice, continuing to beat.
- Beat the eggs one by one, beating constantly on low speed to mix all the ingredients well.
- Pour the mixture over the baked cookies. Bake at 180 degrees for about 40 minutes.
- Leave it to cool and put it in the fridge to stay for at least 4 hours before serving it with caramel.
For decoration with candy
- Place a large bowl of ice and ice water in your sink, put another bowl on top. We do this to make our candy cool easily.
- Put the sugar, salt and cold water in a heavy pan. Stir over low heat until the sugar dissolves. Increase the temperature and stir until they get a boil.
- Lower the temperature slightly and stir once or twice more until the caramel is dark.
- Stop stirring and pour the caramel into the bowl containing the ice, leave for 2 seconds until it becomes a little solid.
- Apply a greaseproof paper or silicone foil to your kitchen counter and wait for it to dry for a few seconds and harden.
- Then break the candy into whatever shape you want and decorate the cheesecake.