Goat Cheese Cheesecake with Salted Caramel

INSTRUCTIONS

• 1
  Grind or crush the biscuits into small pieces with a rolling pin. Melt the butter and mix it with the biscuits.
• 2
  All ingredients for the cream must be chilled. Whip the fresh goat cheese together with the cream cheese and sifted powdered sugar into a foam (about 2 minutes), add the cream and whip until the cream thickens (again about 2 minutes for me). If you don't like goat cheese, you can omit it and add more cream cheese.

INSTRUCTIONS FOR Salted Caramel

• 1
  Melt the butter in a saucepan with a thicker bottom over low heat. Add the sugar and dissolve it for about 3 minutes, stirring occasionally. Pour in the cream and cook everything over low heat, stirring constantly, until the caramel begins to thicken and partially reduces. Finally, stir the salt into the caramel.

INSTRUCTIONS for Filling the Glasses

• 1
  Sprinkle a heaping tablespoon of biscuits on the bottom and press them lightly, then top with a tablespoon of cream and caramel. Repeat everything once more. Chill the cheesecake in the refrigerator for at least an hour. Before serving, garnish it with rose petals.