Caramel Cheesecake

Blend the cream cheese with sugar until smooth.

Add the eggs one at a time, folding gently without whipping.

Pour in the cream, vanilla, and salt.

Mix until uniform.

Line the baking pan with parchment paper.

Pour the batter into the pan.

Bake at 320°F (160°C) for 50–60 minutes, until the center still has a slight wobble.

Let cool at room temperature, then chill in the refrigerator for at least 4 hours.

Softening the butter at room temperature.

Warm the heavy cream to 104–122°F (40–50°C).

Melt the sugar over low heat until it turns an amber color.

Pour in the warm cream and stir carefully.

Add the butter and salt.

Simmer until it reaches a smooth sauce consistency.

Slice the cheesecake into portions.