salted caramel and vanilla baked cheesecake
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salted caramel and vanilla baked cheesecake
  • 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