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
Ingredients:
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
Method:
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.
