Ingredients for a 22cm diameter cheesecake:
- 210g of “digestive” cookies
- 25g of sugar
- 100g of semi-salted butter
- 900g of cream cheese
- 125g of sugar
- 35g of flour
- 1 teaspoon liquid vanilla extract
- 2 eggs
- 1 yellow
- 235g of heavy cream
- 125g salted butter caramel sauce (recipe HERE)
Start mixing on low speed to give a creamy texture and to avoid
lumps. You can let it run for 2 minutes.
Pour some of the crème au caramel by tablespoonfuls. Then place spoonfuls of plain cream. And so on in packets.
Halfway through, pour in a little caramel.
With a chopstick or a piece of wood or metal, “scratch” the cream to marbleize it.
Turn off the oven and let the cheesecake cool completely inside. Then place it in a cool place for one night. This is the time needed to get the perfect texture.