Cheesecake with milk caramel

1. Preheat the oven to 160 degrees, place the pan in the center. Square the Square Ingredients: Instructions

1. Preheat the oven to 160 degrees, place the pan in the center. Spread a square baking tray with two sheets of foil, leaving 5-centimeter canopies from all sides. Finely chop the crackers with sugar and a pinch of salt in a food processor. Add the butter and mix everything together. Lay the mixture on a prepared baking sheet, pressing it against the surface. Bake for 10 minutes, then cool on a baking sheet for 5 minutes. 2. Make the filling. Pour gelatin on the milk in a bowl and allow to stand for 2 minutes to soften. Beat cream cheese, eggs, salt and gelatin mixture in a bowl with an electric mixer at medium speed for about 2 minutes, then mix gently with milk caramel. To prepare the milk of caramel, pour a jar of condensed milk into a pan with a thick bottom, set over another pan of boiling water, and cook over low heat, stirring occasionally for 40 to 50 minutes, until thick and caramel-colored. Remove from heat and shake until smooth. 3. Pour the filling over the dough, level and bake in the oven for about 45 minutes. Allow the cheesecake to cool on the baking sheet for about 2 hours. Cool in the fridge for about 6 hours. 4. Make the glaze. Chop the chocolate. Cut the butter into pieces. Mix all the ingredients in a double boiler or a small metal bowl placed over a pot of boiling water. Cook, stirring, until smooth. Pour the chilled cheesecake evenly with frosting. Put in the refrigerator for 30 minutes. Cut into squares and serve.

Servings: 10-12