Can there ever be too much salted caramel? I am seriously addicted to the stuff. It is one food trend that I am happy to have stick around for a long time. Why bother with regular caramel, when with a few flakes of sea salt it is elevated to the delicious sweet and savoury combination that is salted caramel.
This cheesecake has a subtle salted caramel flavour to the base and then the whole cake is doused in salted caramel sauce before serving. You can do this in advance so it is chilled or wait until the last second to have a hot caramel sauce with the chilled cheesecake.
I made this cheesecake last week for Australia’s Biggest Morning Tea and it was testament to its deliciousness that it managed to get eaten despite the groaning table of cakes and biscuits that everyone at work managed to make. Obviously I am not the only one powerless in the face of a salted caramel fix.
- 500g shortbread biscuits
- 50g almond meal
- 150g butter, melted
- 350g ricotta
- 500g cream cheese
- 175g brown sugar
- 4 eggs
- 3 tbsps golden syrup
- 1/2 tsp sea salt
- 2 tsps vanilla extract
- 250ml single cream
- 60g butter, chopped
- 175g brown sugar
- Preheat oven to 160°C and grease and line a springform cake tin with baking paper.
- Blitz the biscuits and almond meal in a food processor until coarsely chopped. Add the butter and process to combine.
- Press the biscuit mixture into the base and sides of the cake tin and refrigerate for 1 hour until the mixture hardens.
- Combine the ricotta and cream cheese in the bowl of an electric mixer and beat for 2 mins or until smooth. Add the sugar and beat for another 2 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, 1/2 tsp of sea salt and vanilla extract 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, this stops the cake from cracking.
- Bake for 1 hour 30 minutes or until the top of the cake is slightly golden and the cake is firm while still wobbly.
- Remove cheesecake from the baking dish and allow to cool in the tin before refrigerating for a minimum of 3 hours or until set.
- Meanwhile make the caramel sauce by placing the cream, butter and sugar in a saucepan over low heat and stirring until the sugar is dissolved. Increase the heat to high, bring to the boil and cook for 5 mins or until thickened.
- Drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.
- Don't overmix the cheesecake filling so try to mix as little as possible in the mixer.