Salted Caramel Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This salted caramel ricotta cheesecake is one of my go to desserts when I want something elegant but totally manageable. Ricotta is wonderfully lighter than traditional cream cheese, and it's packed with protein to keep you satisfied. The best part? The whole thing comes together in just an hour from start to finish, making it perfect for weeknight entertaining. That beautiful contrast between sweet caramel and flaky sea salt on top is what keeps people coming back for seconds. Trust me, you're going to love how simple and impressive this turns out.
Ella x
Ingredients
- 500ricotta cheese
- 400 ggranulated sugar
- 4 egglarge eggs
- 250 gunsalted butter
- 150 gall-purpose flour
- 10 gsalt
- 200 mlcaramel sauce( store-bought or homemade)
- 100 mlheavy cream
- 2 mlvanilla extract
- 5 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the crust by mixing flour, salt, and butter in a bowl until well combined.
Tip: Use a food processor for a smoother crust.
- 3
Press the crust mixture into a 23cm springform pan.
- 4
Bake the crust for 15 minutes.
- 5
Prepare the cheesecake filling by beating ricotta, sugar, eggs, and vanilla extract in a bowl until smooth.
Tip: Use an electric mixer for a lighter cheesecake.
- 6
Pour the cheesecake filling into the baked crust.
- 7
Drizzle caramel sauce over the cheesecake.
Tip: Use a spoon or piping bag for a smooth drizzle.
- 8
Bake the cheesecake for 25 minutes.
- 9
Let the cheesecake cool completely in the pan.
Tip: Use a wire rack for a crispier crust.
- 10
Drizzle with additional caramel sauce, if desired.
Tip: Serve chilled for the best result.
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