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Salted Caramel and Vanilla Baked Cheesecake

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Ingredients Method

Ingredients
  

  • 500 g plain sweet biscuits
  • 1/2 c almond meal
  • 150 g butter melted
  • 350 g ricotta
  • 500 g cream cheese
  • 1 c brown sugar
  • 4 eggs
  • 2 tbsp golden syrup
  • 1/4 tsp table salt
  • 1 tsp vanilla extract
  • 1 c single cream
  • 1 c sour cream
  • 1 tbsp icing sugar sifted
  • sea flakes for sprinkling
  • 1 c single cream
  • 60 g butter chopped
  • 1 c brown sugar

Method
 

  1. To make the caramel sauce, place the 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 mins or until thickened. Set aside and allow to cool.
  2. Preheat over to 160°c. 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 (I would use a 24cm) springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour.
  3. Place 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 ½ the vanilla and beat until well combined.
  4. 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.
  5. Place the cream, sour cream, icing sugar and remaining vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.