Basque cheesecake with caramel sauce

Ingredients cheesecake:

• 1 kg cream cheese
• 335 gr sugar
• 6 eggs
• 75 gr flour
• 500 ml cream
• 1 teaspoon vanilla (extract)
• 1 teaspoon salt 

Ingredients caramel sauce:

• 125 gr sugar
• 125 ml cream
• knob of butter
• 2 tablespoons of Good Rootz
• a pinch of salt

Instructions cheesecake: 

1. Preheat oven to 180˚C.
2. Wrap a springform pan with a large piece of baking paper, covering the underside of the pan and extending 5 cm above the top .
3. Combine the cream cheese and sugar and mix until fully combined.
4. Add the eggs one at a time and beat on high speed until just smooth.
5. Add cream, vanilla and salt and beat for another 30 seconds.
6. Turn off the mixer and sift the flour into the mixture. Continue mixing the batter on low speed for 30 seconds. Make sure its well-blended, but don’t over-beat.
7. Pour the batter into the springform and bake for 1 hour.
8. Lower the heat to 150˚C and bake the cheesecake for another 30 minutes.

Instructions caramel sauce:

1. Let the sugar caramelize in a saucepan with a thick bottom.
2. Then carefully add the cream and Good Rootz and stir until smooth.
3. Add a knob of butter and a little bit of salt.