Salted Caramel Cheesecake

The last of day of the school year calls for cheesecake... salted caramel cheesecake. The kids are pretty happy about it too.

Salted Caramel Cheesecake
slightly adapted from here

Caramel Sauce:
1 cup single cream
60g unsalted butter, chopped
175g brown sugar
Sea salt flakes for sprinkling

For the Crust:
500g shortbread biscuits
60g ground almonds
150g, unsalted butter, melted

For the Filling:
350 ricotta
500g cream cheese, room temperature
175g brown sugar
4 eggs, room temperature
2 tablespoons golden syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

For the Topping:
1 cup thickened cream
1 cup sour cream
1 tablespoon icing sugar
1 teaspoon vanilla extract

Make the Caramel Sauce:
Put the cream, butter and sugar into a medium saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and boil for 5 - 7 minutes until thickened. Set aside to cool.

Make the Crust:
Line the base of a 22cm round springform pan with baking paper. Lay out a long sheet of foil and put the pan on it. Fold the foil all around the outside of the pan. This will create a barrier against the water when it is baking in the water bath. Set side.

Blitz the biscuits and almond meal in a food processor until they are a fine crumb. Add the melted butter and blitz briefly to combined. Press the mixture into the base and sides of the prepared tin and refrigerate for 1 hour.

Make the Filling:
Place the ricotta and cream cheese into the bowl on an electric mixer fitted with the paddle attachment. Beat until smooth, about 5 minutes. Add the sugar and beat for a further 3 minutes. Add the eggs one at a time, beating well after each addition. Add the golden syrup, fine sea salt and vanilla and beat until thoroughly combined. Pour into the biscuit crust. Place the cake pan in a roasting tin and pour enough boiling water in the roasting tin to come halfway up the sides of the cake pan. Baking the cheesecake in a water bath will result in even cooking and smooth creamy texture. Bake for 1 hour 30 minutes or until firm to the touch. Remove the cheesecake from the water bath and carefully remove the foil. Allow to cool completely in the tin before refrigerating it for at least 3 hours.

Make the Topping:
Place the cream, sour cream, icing sugar and vanilla into the bowl on an electric mixer fitted with the whisk attachment. Beat it until soft peaks form. Spoon the cream on top of the cold cheesecake.

To Serve:
Pour the caramel sauce over the cheesecake and sprinkle with sea salt flakes.