Caramel Ricotta Cheesecake

Instructions

1. 1

   Preheat oven to 180°C. Grease a 20cm springform pan and line the bottom with parchment paper.

   Tip: Make sure to grease the pan thoroughly.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: This helps prevent the crust from becoming too dense.

3. 3

   In a large mixing bowl, beat the ricotta cheese with an electric mixer until smooth.

   Tip: Be patient and ensure the cheese is fully incorporated.

4. 4

   Gradually add the granulated sugar to the ricotta mixture and beat until combined.

   Tip: Don't overmix, or the filling may become too dense.

5. 5

   Add the melted butter, vanilla extract, and heavy cream to the ricotta mixture. Beat until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   Gently fold in the flour mixture until just combined.

   Tip: Don't overmix, or the filling may become too dense.

7. 7

   Pour the filling into the prepared pan over the caramelized crust.

   Tip: Make sure to smooth out the top.

8. 8

   Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking, or the cheesecake may crack.

9. 9

   Remove from the oven and let cool completely in the pan.

   Tip: This helps prevent cracking and ensures a smooth top.

10. 10

    Once cooled, drizzle with caramel sauce and sprinkle with cinnamon powder.

    Tip: Optional, but adds an extra layer of flavor and texture.

11. 11

    Garnish with caramelized pecans and serve.

    Tip: Optional, but adds a beautiful texture and flavor contrast.