Goat Cheese Cheesecake with Salted Caramel

Finely grind the butter biscuits or crumble them in a freezer bag with a rolling pin. Melt the butter and mix thoroughly with the biscuit crumbs.

Important: All ingredients for the cream must be well chilled. Whip the goat cream cheese together with the natural cream cheese and the sifted powdered sugar until frothy for about 2 minutes. Add the whipping cream (100 ml) and continue whipping until the cream is firm (approx. another 2 minutes). If you prefer a milder goat cheese flavor, you can increase the proportion of natural cream cheese.

Melt the butter (25 g) in a heavy-bottomed saucepan over low heat. Add the cane sugar and dissolve for about 3 minutes, stirring occasionally. Carefully pour in the whipping cream (90 ml) and simmer, stirring constantly, until the caramel thickens and is slightly reduced. Finally, stir in the coarse sea salt.