WHAT YO U ’ L L N E E D …

HOORAY! - - QUOTABLE -

For the cheese­cake:

500g ri­cotta

500g cream cheese

6 eggs

120g caster sugar

2 tsp vanilla essence

1 packet gin­ger­snap bis­cuits

125g but­ter, melted

For the caramel sauce:

1 ½ cups caster sugar

½ cup cold wa­ter

M cup brown sugar

300ml thick­ened cream

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