Cream cheese cake with caramel

Ingredients

Directions

1. 1

   Melt the butter. Place the cookies in a freezer bag and crumble finely with a cake roll. Mix butter and crumbs. Spread the bottom of a springform pan (26 cm Ø) with oil and spread the crumb mixture on top. Press down to a smooth base, pull up the rim slightly and chill. Soak gelatine in cold water.

2. 2

   Stir cream cheese, quark, sugar, lemon juice and vanilla flavouring until smooth. Bring 220 ml milk to the boil. Stir pudding powder, 1 tablespoon sugar and 3 tablespoons milk until smooth. Remove boiling milk from the stove, stir in the mixed powder and simmer for another 1 minute. Set aside. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cheese cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Spread 1/3 of the cream on the crumb base. Drizzle some pudding crosswise as strips. Add another 1/3 cream and pudding strips. Finish with the rest of the cream.

3. 3

   Stir the mixed gelatine into the rest of the cream. Spread 1/3 of the cream on the crumb base. Drizzle some pudding crosswise as strips. Add another 1/3 cream and pudding strips. Finish with the rest of the cream. Chill the cake for about 2 hours. Just (!!!) before serving, cut caramel sweets into very small pieces and melt them on a hot water bath. Cut the cream cheese cake into pieces and decorate with the liquid caramel

4. 4

   waiting time approx. 2 hours