Industrial Piercing Jewelry For Little Ears

Our caramel cheesecake

I wanted a dessert without chocolate,

I wanted to try to make a cake that I had never done

I wanted a cake that was not the usual pie tea,

something a bit 'creamy slip well into the gullet after a meal, and so finally came time to try to make the cheesecake.

do not know why he never felt before ... perhaps because there are thousands of recipes around all different, one cooked, one that does not cook ... and I did not know which side.

After reading a lot and wandered about the cooking sites I have entrusted to the recipe for new york ceesecake of yellow saffron found on the site explained to perfection with lots of video.

I followed the recipe until almost the end, but I do not have complete coverage of the cake with sour cream.

to lack of ingredients in the house I decided to make a simple caramel cheesecake and complete the well.

So ....

crushed digestive biscuits in a mixer.

Melt the butter (I did it in the micro) add it to cookies and also add two tablespoons of brown sugar. Mix well.

Use a baking sheet lined opening and try to well, even around the ring with greaseproof paper. The finished cake is very fragile, so you'll be fine to remove it.

Mash well with your fingers or a spoon of cookie dough and butter in the pan by about 4 cm high sides and place in the refrigerator for 1 hour.

Meanwhile prepare the filling.

With a whisk, beat eggs with sugar. slowly add the cheese until smooth and creamy, no lumps.

add the lemon juice and cornstarch and two pinches of salt and the cream without first mount. Preheat the oven to

180 degrees, remove the pan from the refrigerator, pour the cream that you prepare and cook for 30 minutes.

Then lower the heat to 160 degrees and continue cooking for another 30-40 minutes.

For the first 30 minutes, try not to open the oven, not the limp sweet.

If you see that the cake is darkening too, after about 40 minutes cover with aluminum foil.

When cooked leave the cake in the oven for 30 minutes, holding the door open a little.

So far I have practically told the recipe Saffron Yellow ... and let's say I was good to be the first attempt, the cake was darkened a little, but you have not limp!

At this point I expect that the cake had cooled and I have done nothing but make the caramel ...

In a saucepan put the sugar with 2 tablespoons of water.

Do not turn it into sugar caramelize very dark, it would become too bitter.

In another pan, at the same time, heat the cream, do not let it bolllire, so it is ready to be added to the caramel.

When the caramel seems ready to turn off the heat and add the cream, making sure the hot splashes.

Pour the caramel cheesecake, wait for it to cool and cut into slices.

Here it is! Store in refrigerator. I found it better the next day, everyone had been seated.