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Variation Donna Hay's Salted Caramel and Vanilla Baked Cheesecake


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Ingredients

10 portion(s)

Donna Hay's Salted Caramel and Vanilla Baked Cheesecake

Caramel Sauce

  • 250 grams Single (pouring) Cream
  • 60 grams Butter, chopped
  • 175 grams brown sugar

Base

  • 250 grams Plain Sweet Shortbread Biscuits
  • 60 grams almond meal
  • 130 grams Butter

Caramel Filling

  • 350 grams ricotta
  • 500 grams cream cheese, chopped
  • 175 grams brown sugar
  • 4 --- eggs
  • 2 tablespoons golden syrup
  • 1/4 teaspoon table salt
  • 1 teaspoon vanilla extract

Vanilla Cream

  • 250 grams Single (pouring) Cream
  • 240 grams sour cream
  • 1 teaspoon icing sugar, sifted
  • 1 teaspoon vanilla extract
  • sea salt flakes, for sprinkling
  • 6
    5h 30min
    Preparation 4h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Caramel Sauce
  1. Place the cream, butter and brown sugar into mixing bowl, place the lid on and cook for 8 minutes/Varoma/Speed 2, placing simmering basket on top of lid instead of measuring cup.
  2. Set aside to cool.
  3. Base
  4. Place biscuits and almond meal into mixing bowl, place the lid and measuring cup on, and crush for 10 seconds/speed 6. Scrape sides and repeat if needed.
  5. Place biscuit mixture into a bowl and set aside.
  6. Place butter into mixing bowl, place the lid and measuring cup on, and melt for 3 minutes/60 degrees/speed 2.
  7. Place biscuit mixture in with melted butter, place the lid and measuring cup on, and mix on reverse/10 seconds/speed 4. Use spatula to assist with the mixing. You may need to mix further to ensure that the mixture is evenly textured.
  8. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper.
  9. Refrigerate for 1 hour.
  10. Caramel Filling
  11. Preheat oven to 160 degrees.
  12. Insert the butterfly whisk into the mixing bowl. Place the ricotta and cream cheese into mixing bowl, place the lid and measuring cup on and mix for 5-6 minutes/speed 3.
  13. Scrape down sides of bowl and add the brown sugar and beat for 3-4 minutes/speed 3.
  14. Scrape down sides of the bowl and add eggs one at a time, beating for approximately 30 seconds/speed 3 after adding each egg.
  15. Add golden syrup, salt and vanilla and mix for 30 seconds/speed 3 or until well combined.
  16. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin.
  17. Bake for 1 hour and 30 minutes or until firm to the touch.
  18. Remove cheesecake from the baking dish and allow to cool in the springform cake tin.
  19. Refrigerate for 3 hours or until set.
  20. Vanilla Cream
  21. Add cream, sour cream, icing sugar and vanilla and whisk on speed 3 until soft peaks form.
  22. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with salt flakes to serve. Serves 8-10
10

Accessories you need

11

Tip

This recipe makes a lot more caramel sauce than needed. However, it's delicious so it won't go to waste! Drizzle extra over the cheesecake once cut, or save it to have on ice cream.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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