Goat Cheese Cheesecake with Salted Caramel

Grind or crush the biscuits with a rolling pin into small pieces. Melt the butter and mix it with the biscuits.

All ingredients for the cream must be chilled. Whip the fresh goat cheese together with the cream cheese and sifted powdered sugar until foamy (approx. 2 minutes), pour in the cream and whip until the cream thickens (again, approx. 2 minutes for me). If you don't like goat cheese, you can omit it and add more cream cheese.

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