Goat Cheese Cheesecake with Salted Caramel

METHOD

• 1
  Grind the biscuits or crush them 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. Whisk the fresh goat cheese together with the cream cheese and sifted powdered sugar until foamy (approx. 2 minutes), pour in the cream and whisk until the cream thickens (for me, again approx. 2 minutes). If you don't like goat cheese, you can omit it and add more cream cheese.

METHOD for Salted Caramel

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

METHOD for Filling Glasses

• 1
  Spoon a heaped tablespoon of biscuits onto the bottom and lightly press them down, 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, decorate it with rose petals.