Pre­heat oven to 160°C. Lightly grease a 24cm spring form pan with but­ter. Place bis­cuits in a food pro­ces­sor and process un­til finely crushed, then add the melted but­ter and blitz un­til com­bined. Gen­tly press into tin and set aside in fridge. Clean bowl and add ri­cotta, cream cheese and eggs and mix, then add sugar and vanilla and process un­til well com­bined. Pour into bis­cuit base and bake in oven for 30 min­utes. To make the caramel sauce, com­bine caster sugar and wa­ter in a medium saucepan and stir over low heat un­til sugar has com­pletely dis­solved. In­crease heat to medium high and bring to boil, then re­duce heat to medium and boil un­cov­ered for 10 min­utes, or un­til golden brown colour. Re­move from heat and quickly stir in brown sugar, then stir in the cream and re­turn to heat for 2-3 min­utes on low to com­bine. Once cheese­cake is cooked, re­move from oven and let cool. Once cooled, pour caramel sauce on top and place in fridge to set overnight.

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