Vanilla cheesecake with salted caramel sauce

Cheesecake vanille & coulis de caramel salé

Ingredients

In the bottom of the cheesecake:

200g digestive biscuits

100 g of butter

For the filling:

400 g of cheese

20 cl light cream

150 g of sugar

4 eggs

1 sachet vanilla

Ingredients for salted butter caramel:

120 g of sugar

8 cl cream

30 g salted butter

Preparation:

1- Heat the cream in a saucepan and reserve.

2. Cook the sugar without water in another pot for the golden caramel.

3- Remove from heat and add the butter to the cream.

4- Mix everything and let cool.

5. Preheat oven to 170 ° c.

6- In a cake pan of 22 cm diameter:

7. Mix the biscuit and mix with melted butter and place this mixture in bottom of pan, refrigerate.

8. Whisk eggs and vanilla sugar.

9. Stir in cheese and cream and whisk generically until a smooth mixture.

10- Pour the mixture into the pan on cookie background.

11. Bake for 40 minutes, let cool then put fresh overnight.

12. Serve chilled, topped with caramel sauce with salted butter.