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Ingredients:
Crust
Filling
Original Carmel Sauce
Prepare:
Before beginning, wrap outside of the springform pan in 2-3 layers of heavy duty aluminum foil.
In a small bowl, mix together graham cracker crumbs, ground almonds and sugar.
Add melted butter and stir until mixture is evenly moistened.
Press into the bottom (not sides) of a buttered springform pan.
Filling
Preheat oven to 300°F.
In a stand mixer using a paddle beater, beat cheese until smooth, and then add sugar.
Mix in eggs, one at a time.
Wait until each egg is incorporated before adding the next.
Add in cake flour, cream, vanilla extract and lemon zest and mix thoroughly.
Pour cheesecake mixture on top of the prepared crust in the springform pan.
Place cake pan in a larger baking dish and add enough water to reach halfway up the side of the pan.
Bake at 300°F for 90 minutes.
Original Caramel Sauce
Melt butter in a medium sized saucepan, then whisk in the brown sugar.
Whisk for 2-3 minutes constantly until sugar is completely melted.
Add cream and vanilla extract, and continue to whisk.
Cool and keep refrigerated.
Before use, reheat in microwave or by setting container in a larger bowl (or pan) of warm water.
Alternate Caramel Sauce
Remove the label from the can.
Only use a can of condensed milk that has a sealed lid for this method: do not use a can with a pull-tab lid.
There will be a fair bit of pressure building up inside the can as you boil it, and you don’t want the lid popping off.
Fill the saucepan with room temperature water.
Make sure the can is fully immersed and that there’s an extra two inches (five cm) of water covering the can.
This will prevent the can from overheating and possibly exploding, and prevent the milk from burning.
Place the unopened can in a medium or large saucepan.
By placing the can on its side, you will prevent it from bouncing around as the water boils.
Bring the water to a simmer over high heat.
When it begins to simmer, turn it down to medium heat and allow to simmer for two to three hours (two hours for a lighter dulce de leche, or three hours if you want the sauce thicker and darker).[3]