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Reduce Breton galettes powder with a blender or they broke his fingers. Add the cookie crumbs and melted mix well with a wooden spoon butter.

Cover bottom of the pan with baking paper, pour the crumbs. Now spread over bottom of the pan and wrap it with the bottom of a glass then. Place the mold in the refrigerator or freezer, the time to prepare the filling. Thus, the basis cheesecake will solidify.

Preheat oven to 160 ° C

Mix cheese with a mixer to make it soft, then add sugar and vanilla extract. Good to beat. Add eggs one at a time, mix well after each egg.

Pour over the base to bake the cheesecake and for 1 hour. Refrigerate the cheesecake from the oven.

Prepare the caramel by heating the sugar in a saucepan over low heat. When the sugar is melted and caught a nice golden color, remove from heat and add the butter and cream. Mix well and let cool.

Pour., The caramel over the cheesecake and refrigerate for at least 24 hours

Ingredients:

• For the base of the cheesecake:
• 150g Galettes
• 50 g butter melted For the cream cheese:
• 800g cream cheese Saint-
• Moret ®
• Sugar 100 g
• 1 cup soup liquid vanilla flavor
• 4 eggs For the salted caramel:
• 150 g icing sugar
• 50 g butter
• 12.5 cl cream

Total time: Preparation + cooking time: 75 min