Ingredients
Caramel Sauce:
1 cup single cream
60g unsalted butter, chopped
175g brown sugar
Sea salt flakes for sprinkling
For the Crust:
500g shortbread biscuits
60g ground almonds
150g, unsalted butter, melted
For the Filling:
350 ricotta
500g cream cheese, room temperature
175g brown sugar
4 eggs, room temperature
2 tablespoons golden syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
For the Topping:
1 cup thickened cream
1 cup sour cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
Preparation
