Bring the heavy cream to room temperature. Heat a pot with sugar to melt. Shake the pot occasionally. When it becomes a thick caramel colour, turn off the heat.
Put a wooden spatula in the pot, pour the heavy cream over the spatula, and mix.
The caramel cream is done.
Put the cream cheese into a bowl. Mix until softened. Then add the beaten eggs in several batches and mix.
Add the sifted flour, caramel cream, and melted butter into Step 4 and mix.
Pour the batter into a cake mold with butter and flour spread into the bottom. Bake for 40 minutes at 180°C.
When cooled, let it cool in the fridge. It's soft after cooking, so let it cool completely. If you are in hurry, let it cool in the freezer.
The caramel addition is delicious. It's less sweet, so add more sugar if you prefer it sweeter.
Story Behind this Recipe
I wanted to make a rich, bitter caramel flavored cheesecake.
Bring the heavy cream to room temperature before making the caramel cream. Microwave the butter for 10-15 seconds to melt. Butter is for flavor, so you don't have to add it. If you use low fat heavy cream, you can cut the calories. (The batter turns a bit soft though)