Bloody Cheesecake with Broken Glass

Ingredients:

Bloody cheesecake

• 2 packages of 500 g dry baking mix sugar cookies (+ additional ingredients required)
• 2 tablespoons red gel food coloring
• 6 packages of cream cheese, 220 g each, at room temperature
• 0.5 cup powdered sugar
• 1/4 cup honey
• 1 tsp vanilla extract
• 0.5 tsp fine salt

Broken glass from caramel

• 1.5 cups granulated sugar
• 1/4 cup light corn syrup

Raspberry Blood Sauce

• 1 jar (350 g) of raspberry jam
• Special equipment: silicone baking mat; caramel thermometer; pastry brush

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper, leaving an overhang on either side.
2. Bake some cookiesIn a large bowl, mix the sugar cookie dough according to package directions. Add food coloring to make the dough bright red.
   
   Spread the batter evenly on the prepared baking sheet. Bake until crispy around the edges, about 20 minutes. Let cool completely.
3. Meanwhile, prepare the filling.Place cream cheese in the bowl of a stand mixer.
   
   Beat with the whisk attachment on medium speed until light and fluffy, about 2 minutes. Add the powdered sugar, honey, vanilla, and salt. Beat on high speed for another 1 minute.
4. Spread the filling evenly over the cooled red cookie layer with a spatula. Tap the baking sheet against the countertop a few times to remove any air bubbles. Refrigerate the baking sheet until the cheesecake sets, at least 6 hours.
5. Remove the cheesecake from the baking sheet by pulling the parchment tabs. Cut into triangles of varying sizes and arrange on a serving platter. Garnish each cheesecake with caramel glass and raspberry sauce.
   
   
   To cut the cheesecake, warm a knife in hot water and wipe it clean. Wipe the blade after each cut to ensure even and neat edges.
6. Broken glass from caramel: Line a baking sheet with a silicone mat.
   
   Attach a thermometer to a heavy-bottomed saucepan. Add granulated sugar, corn syrup, and 3/4 cup water and place over medium heat. Cook, stirring occasionally, until the sugar dissolves. Bring to a boil and cook until the mixture reaches 150°C (300°F), about 40 minutes. Immediately pour the caramel onto the prepared baking sheet. Let it set for about 20 minutes. Break the caramel into pieces to resemble shards of broken glass.
   
   
   When making the caramel, keep a brush dipped in water near the stove. While it's cooking, run the wet brush along the sides of the pan, near the surface of the caramel. This will prevent sugar crystals from sticking to the pan, and the caramel will be more translucent.
7. Raspberry Blood Sauce: Place the jam in a small saucepan and place over medium heat. Heat until the jam turns into a thin syrup, about 3 minutes.
   
   Strain the syrup through a fine sieve to remove all the seeds and pulp. The strained syrup is ready to use. Store in a tightly sealed container in the refrigerator for up to 3 weeks.