Salted-Caramel Cheesecake


Salted-Caramel Cheesecake

This Salted-Caramel Cheesecake is a delicious combination of creamy ricotta cheesecake topped with gooey caramel and sprinkled with sea salt all on a buttery sweet biscuit crust.

Salted-Caramel Cheesecake

Serves 8


250g plain sweet biscuits

100g butter, melted

250g cream cheese

250g ricotta

300g sour cream

2 tsp vanilla extract

1 cup caster sugar

4 eggs

sea salt for sprinkling

Caramel Sauce

2 cups caster sugar

200ml water

150ml pouring cream

50g butter


Preheat oven to 150°C. Place biscuits into a food processor and pulse until mixture resembles breadcrumbs. Add butter and pulse to combine. Press mixture into the base of a 20 x 30cm slice tin lined with baking paper. Cook for 10 minutes, or until crisp. Let cool and refrigerate until needed.

Place cream cheese, ricotta, sour cream, vanilla, and caster sugar in the bowl of an electric mixer; beat for 4-5 minutes, or until smooth. Add eggs 1 at a time, beating after each addition. Pour mixture onto biscuit base and smooth with a spatula. Bake for 30-40 minutes, or until just set. Let cool in tin and refrigerate until set.

To make caramel sauce, place sugar and water in a saucepan and bring to the boil, stirring until sugar dissolves. Cook for 6-8 minutes with no stirring, until you have a dark caramel. Remove from heat and add cream and butter; stir until smooth. Let cool slightly, then pour over cheesecake. Refrigerate for 1 hour.

Sprinkle with sea salt to serve.


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