Caramel Basque Cheesecake

Instructions

1. 1

   Preheat oven to 180°C. Prepare the pastry crust by mixing flour, salt, and cold butter until a crumbly dough forms.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

2. 2

   Press the dough into a 20cm springform pan and bake for 15 minutes. Set aside to cool.

   Tip: Make sure the edges are golden brown.

3. 3

   In a separate bowl, whisk together egg yolks, cream cheese, granulated sugar, and unsalted milk.

   Tip: Make sure the mixture is smooth and well combined.

4. 4

   Add the caramel sauce to the egg yolk mixture and whisk until smooth.

   Tip: Use a high-quality caramel sauce for the best flavor.

5. 5

   Pour the cheesecake batter into the prepared pastry crust.

   Tip: Make sure the edges are even and the batter is smooth.

6. 6

   Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking, as this can cause the cheesecake to dry out.

7. 7

   Let the cheesecake cool in the pan for 10 minutes before running a knife around the edges to release it.

   Tip: This will help the cheesecake to release from the pan more easily.

8. 8

   Remove the cheesecake from the pan and transfer it to a wire rack to cool completely.

   Tip: This will help the cheesecake to set properly.

9. 9

   Once the cheesecake is completely cooled, top with a layer of caramel sauce and a sprinkle of flaky pastry.

   Tip: This will add a nice textural element to the dish.