Kägi Cheesecake

Preparation

1. Preheat the oven to 175 degrees. Line the springform cake tin with baking paper, grease the edge with butter.

2. Grind the Butterbiscuits finely in a food processor or place them in a plastic bag and crush them finely with a rolling pin; place them in a bowl. Gently melt the butter in a pan on low heat and mix with the Butterbiscuits. Distribute the mixture on the base of the springform cake tin and press down. Bake in the oven for 5 minutes at 175 degrees and allow to cool.

3. For the filling: stir the cream cheese with the sour cream until smooth. Mix the milk, sugar, flour and eggs together well, adding the eggs one at a time. Important: do not beat the mixture until it becomes aerated, only until all the ingredients are well mixed. Pour the cream cheese mixture onto the cooled Butterbiscuit base.

4. Turn the oven temperature down to 160 degrees. Bake the cheesecake for 50 minutes. The surface should still be light in colour. It doesn’t matter if the inner of the cheesecake is not completely firm when the cake tin is gently shaken. Ideally the cheesecake should be left to stand in a cool place overnight.

5. For the topping: spread 5 tablespoons of caramel sauce over the cheese cake. Crumble the Kägi minis gently between the fingers and use them to decorate the cheesecake.