Salted Caramel Ricotta Cheesecake
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
Final Steps
- Wait for Cheesecake and Salted Caramel to set
- Pour layer of Salted Caramel over Cheesecake
- Let Salted Caramel chill until solid before cutting