كعكة الجبن بصوص الكراميل المالح

Grease a 16 cm cake pan with a little butter and line it with parchment paper to make it easier to remove the cheesecake later.

Grind half a packet of biscuits (about 100 grams), then mix them with 100 grams of melted butter.

Press the biscuit mixture firmly into the base of the pan to form an even crust.

In a large bowl, add 600 grams of cream cheese, 150 grams of powdered sugar, and 250 ml of whipping cream.

Beat the mixture for 5 minutes until it becomes smooth and creamy.

Pour the cream mixture over the biscuit base and refrigerate overnight (or at least 6 hours) until set.

To prepare the salted caramel sauce:  - Heat 250 ml of cream gently without bringing it to a boil.

In a separate saucepan, melt 250 grams of sugar over medium heat until it turns golden and caramelized.

Once fully melted, turn off the heat and gradually add the hot cream while stirring constantly.

Add 50 grams of butter and stir until completely incorporated.

Stir in 2 cups of toasted walnuts and a pinch of coarse sea salt.

Once the cheesecake is set, pour the salted caramel and walnut topping over it. Garnish with extra walnuts if desired, and serve cold.