Making of: Caramel Cheesecake

And yet another go at one of the Cheesecake Factory cheesecakes. This time I baked a small one (18cm), so if you want to bake a 26cm-cake, double the amount of each ingredient.

For the shell you need:

100 g flour
1 tbsp. sugar
50 g butter (cut into chunks)
1 egg
1 sachet vanilla sugar

I actually used some leftovers from another cake. But if you have to do it from scratch, simply put all the ingredients into a bowl and knead them until they form a dough.
Grease and flour a 18cm baking tin, fill in the dough, and flatten it with your hand until the whole bottom is covered.

Put the tin aside and make the filling. You will need:

500 g curd cheese
50 g sugar
1 sachet vanilla sugar
2 eggs
1 sachet caramel custard powder

Put the curd cheese into a bowl and stir it until it forms an even mass. Then, add the sugars, eggs and custard powder, mixing after each ingredient.
Fill the cheese mix into the baking tin. Preheat the oven to 175°C and bake the cake for about 35-50 minutes, checking now and then, whether it is done. If it becomes too dark too soon, cover the cake with a sheet of aluminium foil and go on baking until the cake is done.

Leave the cake to completely cool down. When it is, you can prepare the topping.

Caramel cream topping:
1 sachet caramel no-cooking custard powder (for about 400 ml milk)
300 ml milk
100 ml single cream

Mix everything with the electric mixer, until you get a puddingy mass.

Spread the mass onto the cake and it is ready. If you like, you can decorate the cake with whipped cream. I only sprinkled some minced almonds onto it.