Cheesecake with Caramel

If your oven browns strongly, loosely cover the cake with baking paper after about 60 minutes if needed.

Lightly grease the rim as well; this helps the cheesecake release cleanly later.

A little bit of yolk in the whites can prevent them from becoming properly stiff.

Take the butter out of the fridge in time so the mixture becomes smooth and lump-free.

Stir each yolk in briefly for an especially creamy texture.

Only mix until there are no lumps left to avoid losing unnecessary air.

The bowl must be completely free of fat, otherwise the meringue won't hold.

Fold in large movements with a spatula to keep the mixture airy.

Chop the candies briefly so they distribute more evenly through the batter.

Tap the pan a few times on the work surface to release large air bubbles.

The center may still wobble slightly; it will set as it cools.

For a particularly nice surface, let the cake “relax” in the turned-off oven with the door slightly open for 10–15 minutes; this reduces sinking.