Gluten-free caramel-cinnamon cheesecake

1. Boil water with sugar at the highest temperature. When the sugar starts to caramelize, reduce the temperature to half, add salt and caramelize further until the desired color is reached. Then remove the caramel from the stove and slowly stir in the whipping cream. Alternatively, melt the lumps on the stove at a low temperature. Finally, stir in the butter and cinnamon. Let it cool down.
2. Mix the mixed biscuits with butter. We press the resulting mass into the bottom of a mold lined with baking paper. Bake at 150°C for 10 minutes.
3. Mix soft cottage cheese, eggs, golden cream and powdered sugar with a mixer. At the end, thoroughly mix in the mixed cookies and half of the caramel sauce. Pour onto the cooled pre-baked body and bake at 150°C for 50 minutes. We also bake with steam created by a tray of water at the bottom of the oven.
4. Pour the remaining caramel sauce over the slightly cooled cheesecake.

A good tip:
You can find the recipe for gluten-free caramel-cinnamon cookies suitable for this recipe here .