CHEESECAKE WITH MILK AND SALT CARAMEL

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The idea of a cheesecake came to me naturally, I will have made an ice cream but I still have no turbine in my house (yes it is a call: D)
And because a cheesecake with the jam of milk it was not enough greedy (I am very greedy) I thought to a cheesecake on a base of pretzels, a cream cheese to the jam of milk, caramel icing with salted butter with mascarpone chantilly rosettes. (Gold-gas-nomic)

It's up to you to test the recipe now;)
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Recipe:
The biscuit base:
- 200g of Pretzel
- 75g butter

The cheese cream:
- 450 g of Philadelphia nature
- 150g of thick cream
- 120g of milk jam
- 100g caster sugar
- 3 eggs

Caramel salted butter:
- 100g of sugar
- 1 c to s of water
- 125g of liquid cream
- 30g of salted butter

The whipped cream mascarpone:
- 100g of mascarpone liquid cream
- 40g of icing sugar

In a bowl, reduce the pretzels into crumbs.
Melt the butter in a microwave-safe bowl.
Mix it with pretzel crumbs evenly.

In a circle 20 cm in diameter, lower the biscuit dough by packing with a glass.
Reserve for 15 minutes.

Preheat oven to 150 ° C.

In another bowl, combine the Philadelphia with the fresh cream and the milk jam.
Add sugar and mix well.
Finally, add the eggs one at a time and mix until the mixture is smooth and homogeneous.
Remove the mold from the refrigerator, pour the mixture over the biscuit base, distribute it with a Maryse.
Sprinkle the cheesecake with the powdered sugar sachet.

Bake at 150 ° C for 50min. (attention it depends on the ovens, it can be less or more)
Once cooked, it should slightly shake.
Let it cool completely in the oven and then store it cool for at least 12 hours.

Prepare your caramel salted butter.
Pour the sugar and water into a saucepan and cook over medium heat.
You will see the caramel form at boiling point.
When the color is slightly browned, add the liquid cream and then the diced butter.
Mix well. (Tip: the darker the color of the caramel the more your caramel will be bitter so be careful)
Let cool.

After 12 hours, remove the cheesecake.
Pour the salted caramel over the top of the cheesecake (no problem if it runs on the sides, it's more greedy)

Prepare the whipped cream mascarpone.
In your drummer, whip the mascarpone cream with the icing sugar until a firm texture is obtained.
Using a socket pocket and a fluted socket, form rosettes on the top of the cheesecake (1 rosette per part therefore 10 rosettes).