SMITH BITES NOTES: This rivals any cheesecake I’ve ever eaten – rich yet light and silky, buttery balanced with the tang of sour cream . . . and salted caramel . . . swoon! Yes, this takes some time – this is not a ‘quick’ recipe but I broke it down into segments throughout my day and once it was baked and cooled, tucked it away in my refrigerator before going to bed, ensuring a lovely meld of flavors the next day. It is heavenly and sooooo worth the extra time!

SALTED CARAMEL VANILLA CHEESECAKE
Adapted from Donna Hay
Serves 8-10

INGREDIENTS:

• 3-1/2 cups finely ground ginger cookies
• ½ cup ground almonds
• 2/3 cups butter, melted
• 1-1/2 cups whole milk ricotta
• 2 packages cream cheese (8 ounce packages)
• 1 cup brown sugar
• 4 eggs
• 2 tablespoons Karo syrup
• ¼ teaspoon salt
• 2 teaspoons vanilla, divided
• Maldon salt for sprinkling

FOR THE TOPPING:

• 1 cup whipping cream
• 1 cup sour cream
• 1 Tablespoon Confectioner’s sugar

FOR THE CARAMEL SAUCE:

• 1 cup half & half
• 1 cup brown sugar
• ¼ cup butter, cut into pieces

METHOD:

TO MAKE THE CARAMEL SAUCE:

1. Place the half & half, butter and sugar into a saucepan over low heat and stir until the sugar is dissolved.
2. Increase heat to high, bring to a boil and cook for 5-7 minutes or until thickened. Do not stir the caramel while boiling, but keep an eye on it so the caramel doesn’t scorch.
3. Once thickened, set aside to cool.

TO MAKE THE CHEESECAKE:

1. Preheat oven to 325 degrees. Lightly grease an 8-inch springform pan, then line with parchment paper. Wrap the outside of the pan with heavy-duty aluminum foil, making sure the entire bottom and sides are covered; set aside.
2. Place ground ginger cookies and ground almonds into a food processor and pulse a couple of times until they are incorporated. Add butter and process to combine.  Press mixture into prepared springform pan and refrigerate for 1 hour.
3. Place ricotta and cream cheese in the bowl of a stand mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for another 3-4 minutes until well combined. Add the eggs one at a time, beating well after each addition. Add the Karo syrup, salt and 1 teaspoon of vanilla and beat until well combined.
4. Pour the cheesecake mixture into the prepared pan.
5. Place the filled pan in a larger baking dish and pour in enough boiling water to come halfway up the sides of the springform pan. Bake for 1 hour, 30 minutes or until firm to the touch. (Mine took 1 hour, 50 minutes).
6. Remove cheesecake from the larger baking dish and allow to cool in the springform pan. Once completely cooled, refrigerate for 3 hours or until set.

TO MAKE THE SOUR CREAM TOPPING:

1. Place the whipping cream, sour cream, confectioner’s sugar and remaining 1 teaspoon vanilla in a bowl and whisk until soft peaks form.
2. Top the cheesecake and the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.