Salted Caramel Cheesecake
Salted Caramel Cheesecake
- 5
cups plain sweet shortbread biscuits (I used my leftover Danish cookies)
- ½
cup almond meal (ground almonds)
- 2/3
cup butter, melted
- 1
cup ricotta (room temp)
- 2
cups or 2 8oz packages of cream cheese (room temp)
- 1
cup brown sugar
- 4
eggs
- 2
tablespoons golden syrup
- ¼
teaspoon table salt
- 2
teaspoons vanilla extract
- 1
cup whipping cream
- 1
cup sour cream
- 1
tablespoon confectioner’s sugar
- sea
salt flakes, for sprinkling
Caramel Sauce
- 1
cup whipping cream
- ½
cup butter, chopped
- 1
cup brown sugar
To make the caramel sauce, place the whipping cream, butter and
sugar in a saucepan over low heat and stir until the sugar is dissolved.
Increase heat to high, bring to the boil and cook for 5–7 minutes or until
thickened. Set aside and allow to cool.
Preheat oven to 325°F. Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour. Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
Place the whipping cream, sour cream, icing sugar and remaining vanilla in and beat until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.
Preheat oven to 325°F. Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour. Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
Place the whipping cream, sour cream, icing sugar and remaining vanilla in and beat until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.
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