Cheesecake with caramel sauce and berries

Step 1/3

• 41⅔ g cookies
• ⅓ tbsp sugar (optional)
• 10 g butter (melted)
• butter for greasing

• oven
• springform pan (26 cm/10 in.)
• cooking spoon
• blender
• large mixing bowl

Pre-heat oven to 150°C/300°F (convection). Crumble cookies or whizz them through a blender. Choose cookies by personal preference. I normally use butter or caramel cookies. Combine cookie crumbs with sugar and butter. The sugar can be left out. Grease a springform pan and press down the cookie mixture. This will be the cake base. Go up the sides as well.

Step 2/3

• 133⅓ g cream cheese
• 33⅓ g sour cream
• 33⅓ g sugar
• ⅛ vanilla bean
• ⅔ eggs
• ⅓ tbsp flour
• 8⅓ ml milk

• knife
• large mixing bowl
• stand mixer or hand mixer with beaters

Combine cream cheese, sour cream, sugar, and the seeds of the vanilla bean. Stir in eggs one at a time. Add flour and milk and mix well. Pour into the springform pan and level out. Bake at 150°C/300°F (convection) for approx. 1 hr. Leave cake in oven to cool down (with oven door open).

Step 3/3

• caramel sauce for serving
• berries for serving

When the cake has cooled down, add a topping of your choice, like caramel sauce, sour cream, or chocolate ganache. Serve with berries.

Enjoy your meal!