OK, so now I've got the lowdown on making caramel, I'd like to incorporate it with my cheesecake.
What are the recommendations?
I could add directly to batter, but I wanted more of a color scheme difference...like a swirl.
I could add to the pan after the mixture is ready to go into oven. This is my current thought, but was wondering if it will affect the cheesecake cooking time / quality.
I could add it afterwards, on top, but that doesn't seem right.
Suggestions?