1. Caramel: Heat the water and sugar over high heat. When the sugar starts to caramelize, reduce the heat by half. Add the butter, wait until it melts completely, and then pour in the whipping cream. Heat over low heat to melt any lumps. Add the cinnamon and let cool.
2. Cookies: Mix Liana Cake mix, Liana Universal mix, butter and cooled caramel by hand. Roll out the dough between two sheets of baking paper and leave in the fridge for 30 minutes . Cut into rectangles and place on a baking sheet lined with baking paper. Bake the gluten-free cookies for about 12-15 minutes at 180°C .
3. Semolina cream: Pour the semolina into a liter of milk, mix and set the pot aside for 3/4 hour so that the semolina swells. Add Liana Golden Cream and sugar to the milk and semolina and heat over low heat. Cook the porridge until thickened, then set aside, let it cool slightly and add the butter cut into cubes.

4. Cheesecake: Line a baking tin (Ø 18 cm) with baking paper and grease the edges of the tin with butter so that the cheesecake does not stick. Crush the biscuits (A), mix with the melted butter and press into the bottom of the tin. Pour the first half of the cream onto the biscuit base and smooth it. Evenly arrange the biscuits (B) and pour in the next part of the cream, smooth it again. Let the cheesecake set properly, ideally for 4–6 hours (preferably overnight), so that it is firm and easy to cut.

5. Frosting and decoration: Prepare the caramel frosting according to the instructions on the package and pour it over the top of the cheesecake. Decorate the edges with crushed cookies and let it cool for another 30–60 minutes to set the frosting. And we're done!

Good tips: