Salted caramel cheesecake

Line the oven tray with baking paper and heat to 180º with heat up and down.

Separate the egg whites from the yolks and whip up the egg whites to a snowy consistency with half of the sugar. Set aside.

Whip the yolks with the rest of the sugar until they become white and increase in volume.

Join both mixtures and add the sifted flour with encircling movements to avoid losing the air.

Spread the mixture on the baking tray with a thickness of less than 1 cm and bake for 10 minutes at 180º.

When taking out of the oven and with the cake sheet still hot, put another piece of paper over the cake and turn it over to remove the paper used as a base. In this way we avoid that when it cools down it cannot come off. Let it rest.

Add the sugar in a saucepan with the water. Put it on high heat at first and when it starts to get color, turn it down to avoid burning and remove it from the heat when it gets a hazelnut color.

Add the sugar in a saucepan with the water. Put it on high heat at first and when it starts to get color, turn it down to avoid burning and remove it from the heat when it gets a hazelnut color.

Add slowly some cream out of the fire and stir until it integrates well. Put the saucepan back on a low heat and continue to add the rest of the cream gradually, stirring continuously. It is important not to pour the cream at once to prevent the caramel from crystallizing with the difference of temperature.

Add the salt, stir and let the toffee rest while continuing with the rest of the steps of the recipe. We will reserve some for the decoration.

Hydrate the gelatin leaves for a few minutes in cold water. When they are soft, remove and drain. Heat the milk in a saucepan and when it boils remove from the heat and add the sugar and gelatin, stirring to dissolve well.

Whip the Regular Cream Cheese with the cream. It is important that both ingredients are cold.

Add the previously prepared toffee and beat well in order to integrate it.

Add the milk, gelatine and sugar mixture to the previously prepared mixture and continue beating.

Cut the cake sheet with the help of a cylindrical ring in a disc. Place the disc inside the ring and pour the salted caramel mousse over it, filling the ring up to the top. Flatten well with a spatula.

Refrigerate for 2-3 hours so that it gelifies and the cheese mousse compacts well. Unmold and serve.