A furious desire for cheesecake does not command!

But then as I have in my head for a while a recipe that I create, skin, change, imagine .. finally to be validated by my little pussy, I say yes!



If I tell you cheesecake, petit-butter, caramel salted butter ... inevitably it speaks to you ??

In any case me yes !!

Some (especially some) of you will say that I am the "devil in person" well know that I honor you with this nameless killing !! 3 :)

Recipe:

- 70gr butter- 200gr of butter- 50gr of powdered sugar- 600 gr of Philadelphia nature- 100 gr of brown vergeoise- 3 eggs- 1 sachet of vanilla sugar- 100gr of sugar- 1 c to s of water- 125ml of liquid cream- 30gr of salted butter- 4 small butterIn a bowl, reduce the small butter into large crumbs.Melt the butter in a microwave-safe bowl.Mix it with small-butter crumbs.Add sugar and mix well.In a mold to be missed, lower the biscuit dough by packing with a glass.Reserve for 15 minutes.Preheat oven to 150 ° C.In another bowl, mix the Philadelphia with the verge poise.Finally, add the eggs one at a time and mix until the mixture is smooth and homogeneous.Remove the mold from the refrigerator, pour the mixture over the biscuit base, distribute it with a Maryse.Sprinkle the cheesecake with the vanilla sugar sachet.Bake at 150 ° C for 50min. (attention it depends on the ovens, it can be less or more)Once cooked, it should slightly shake.Let it cool completely in the oven and then store it cool for at least 12 hours.After 12h, prepare your caramel salted butter.Pour the sugar and water into a saucepan and cook over medium heat.You will see the caramel form at boiling point.When the color is slightly browned, add the liquid cream and then the diced butter.Mix well. (Tip: the darker the color of the caramel the more your caramel will be bitter so be careful)Let cool.Grind the remaining 4 small butter into large crumbs.Unmould your cheesecake and nap the caramel salted butter.Place the small butter crumbs in a circle on top.