Caramel cheesecake

Mix all ingredients together and roll out 4mm thick. Bake at 160°C for 20 mins. 

Boil all ingredients except the lemon juice, gelatine and Callebaut® Finest Belgian Caramel Chocolate Gold. Add rest of ingredients and mix well. 

Boil cream with salt and glucose. Make dry caramel with sugar. Add cream.  Add chocolate, vanilla and butter and mix well. 

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 

Use at 40°C.