Donna Hay's Salted Caramel and Vanilla Baked Cheesecake

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Recipe's preparation

Caramel Sauce

Place the cream, butter and brown sugar into mixing bowl, place the lid on and cook for 8 minutes/Varoma/Speed 2, placing simmering basket on top of lid instead of measuring cup.

Set aside to cool.

Base

Place biscuits and almond meal into mixing bowl, place the lid and measuring cup on, and crush for 2 seconds/speed 6.

Place biscuit mixture into a bowl and set aside.

Place butter into mixing bowl, place the lid and measuring cup on, and melt for 2-3 minutes/50 degrees/speed 2.

Place biscuit mixture in with melted butter, place the lid and measuring cup on, and mix on reverse/10 seconds/speed 4.

Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper.

Refrigerate for 1 hour.

Caramel Filling

Preheat oven to 160 degrees.

Place the ricotta and cream cheese into mixing bowl, place the lid and measuring cup on and mix for 5-6 minutes/speed 5.

Scrape down sides of bowl and add the brown sugar and beat for 3-4 minutes/speed 5.

Scrape down sides of the bowl and add eggs one at a time, beating for approximately 30 seconds/speed 5 after adding each egg.

Add Golden Syrup, salt and vanilla and mix for 30 seconds/speed 5 or until well combined.

Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin.

Bake for 1 hour and 30 minutes or until firm to the touch.

Remove cheesecake from the baking dish and allow to cool in the springform cake tin.

Refrigerate for 3 hours or until set.

Vanilla Cream

Insert Butterfly Whisk into mixing bowl; add cream, sour cream, icing sugar and vanilla and whisk for on speed 3 until soft peaks form.

Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with salt flakes to serve. Serves 8-10