Ingredients

Caramel:
1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice

Cheesecake Base:
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs

1 cup heavy cream

Instructions

Caramel:
In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook
the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning
around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool
completely while you make the cake.

Cheesecake Base:
Preheat the oven to 325 degrees F.

In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth.
Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add
the eggs, 1 at a time, and scrape down after each addition.

On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from
bowl and pour out into prepared cool caramel pan.

Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the
touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at
least 4 hours before flipping over. The cake can be made up to 2 days in advance.

Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm
grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake
and serve on its own or with berries.