Gluten free cheesecake 2 - salted caramel

So, for this cheesecake I tried a different approach, making the base more like a macaroon.

Base:
1 egg white
15 g sugar - beat these two together til stiff peaks (add cream of tartar, a pinch, if u have it).

then add these:
30g powdered sugar
110 almonds
20g butter

bake at 150 degrees C- for 10 minutes.



filling:
350g cream cheese
1,5 dl cream
2 eggs+1 yolk
1/2 tsp cornstarch
lemon juice

mix together and add to base, bake at 100 degrees til "wobbly but sticking together". Add sour cream topping, just plain sour cream and bake a further ten minutes.

salted caramel topping:
30 g sugar, 20g butter, 20g cream-
start with only sugar in pan, when it starts to go "orange/brown caramal" turn down heat, add butter and cream. Mix together, if lumps in there, boil and add a little water or more cream/butter. Let cool down til room temp.

Drizzle this over....the cake.