Hugh's Finishing Touch: 'The Ruffian' & Salted Caramel Vanilla Baked Cheesecake

Salted Caramel & Vanilla Baked Cheesecake

Base

500g plain sweet shortbread biscuits
1 packet 'Hugh’s Gone Nuts' Salted Caramel Almonds
150g butter, melted
Cheesecake

350g ricotta
500g cream cheese
1 cup (175g) brown sugar
4 eggs
2 tablespoons golden syrup
¼ teaspoon table salt
2 teaspoons vanilla extract
3 Tbsp 'The Ruffian' Liqueur Muscat
2 Tbsp Flour
 

Topping

1 cup (250ml) single (pouring) cream
1 cup (240g) sour cream
1 tablespoon icing (confectioner’s) sugar, sifted
1 packet 'Hugh’s Gone Nuts' Salted Caramel Almonds
 

Caramel Sauce

1 cup (250ml) single (pouring) cream
60g butter, chopped
1 cup (175g) brown sugar

To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool.

Preheat oven to 140°C (325°F). Place the biscuits and 1 packet 'Hugh's Gone Nuts' almonds in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. 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.

Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and 1 teaspoon of vanilla, and Ruffian and beat until well combined. Sprinkle the flour and fold into the mixture.  Spoon the mixture into the biscuit shell. Bake for 45 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set. Place the cream, sour cream, icing sugar and remaining vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with the remaining packet of Salted Caramel Almonds. Serves 8–10.


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