•  500g plain sweet shortbread biscuits
•  ½ cup (60g) almond meal (ground almonds)
•  150g butter, melted
•  350g ricotta
•  500g cream cheese
•  1 cup (175g) brown sugar
•  4 eggs
•  2 tablespoons golden syrup
•  ¼ teaspoon table salt
•  2 teaspoons vanilla extract
•  1 cup (250ml) single (pouring) cream
•  1 cup (240g) sour cream
•  1 tablespoon icing (confectioner’s) sugar, sifted
•  sea salt flakes, for sprinkling

caramel sauce

•  1 cup (250ml) single (pouring) cream
•  60g butter, chopped
•  1 cup (175g) brown sugar

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 minutes or until thickened. Set aside and allow to cool.Preheat oven to 160°C (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 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. Serves 8–10.