Oreo Cheesecake with Caramel on Top

Oreo Cheesecake with Caramel on TopHow to make Oreo Cheesecake with caramel sauce on top?add the noteprint recipe First we pass the biscuits through the round base through the lower base and flour them. Pour into an empty cupboard. Pour in the melted butter, rub the butter into the biscuits and press equally finely into the bottom of an 18cm tin and refrigerate. For the cream, beat the labne and cream in a glass cabinet with a mixer. Add the sugar, vanilla and starch and beat again. Finally add the eggs one by one and beat for a few minutes, they should be well mixed. Take the lower base mold out of the fridge and wrap it with aluminum foil (so it doesn’t burn). Pour the cream that you prepared and hit it on the counter several times to remove the air. Bake for 1 hour in a preheated oven at 170 degrees without opening. After it is baked, leave it in the oven for 1 hour to cool. Meanwhile, prepare the top caramel sauce. Put the sugar and water in a small saucepan, stirring constantly. First the sugar melts, then it dries and forms lumps, finally it takes on color and melts again (as you can see in the photos). When the color is uniform, remove it from the heat and pour in the cream little by little and beat it with a whisk (be careful, because it is very hot, it will splash). Mix it on the stove until you get a thick consistency, about 10 minutes later, add the oil. Finally, dissolve the starch with a little water and pour it out. After boiling for another 1-2 minutes, let it cool. (I used salt, it balances the flavor, but those who don’t want it can’t use it) After the cheesecake and caramel sauce have cooled completely, pour the sauce over the top and refrigerate for at least 6 hours. Until the next day for better results. Enjoy your meal! Oreo Cheesecake with Caramel Sauce Recipe