Name: Salted Caramel Ricotta Cheesecake
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 28 oz Ricotta; 16 oz Cream Cheese; 16 oz Sour Cream; 300 g Granulated Sugar; 2 tsp Fresh Lemon Juice; 100 g Granulated or Caster Sugar; 30 ml Water; 3 tbsp Unsalted Butter; 60 ml Heavy Cream; 1/2 tsp Vanilla

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Salted Caramel Ricotta Cheesecake

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Dessert

Cuisine American, Italian

Servings 8 slices

Equipment

Stand Mixer
Spring Form Pan
1 2 qt Pot
1 Spatula

Ingredients

Cheesecake

28 oz Ricotta
16 oz Cream Cheese
16 oz Sour Cream
300 g Granulated Sugar
2 tsp Fresh Lemon Juice

Salted Caramel

100 g Granulated or Caster Sugar
30 ml Water
3 tbsp Unsalted Butter
60 ml Heavy Cream
1/2 tsp Vanilla

Instructions

Cheesecake

Whisk in wet ingredients (Ricotta, Cream Cheese, Sour Cream, Eggs, Lemon Juice, Vanilla)
Whisk in dry ingredients (Sugar, Flour)
Pour into greased Spring Form Pan and bake for one hour
Turn off gas, open the oven door a crack, and keep in oven for one hour
Let chill in the fridge until set (overnight is ideal)

Salted Caramel

Add Sugar and Water into pot
Stir over medium heat until dissolved and uniform
Reduce heat to low and mix in Butter until uniform
Whisk in Heavy Cream — be careful, as it will bubble up until uniform
Remove from heat and mix in Salt and Vanilla
Pour into a tempered glass jar like a Mason Jar and let it cool on the counter until it reaches room temperature