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Salted Caramel Cashew Cheesecake


  • 32 oz cream cheese, room temperature

  • 4 cups ricotta cheese, room temperature

  • ½ cup unsalted butter, room temperature

  • 1 ½ cups granulated sugar

  • 3 tablespoons all-purpose flour

  • 3 tablespoons cornstarch

  • 4 large eggs, room temperature

  • 1 tablespoon vanilla extract

For the salted caramel cashew topping

  • ¾ cup granulated sugar

  • ¼ cup plus 2 tablespoons water

  • ¾ cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 ½ cups salted cashews

  • 1 ½ teaspoon Fleur de sel


  • Preheat the oven to 325 degrees F. Grease a deep 9-inch springform pan, then line the bottom and sides with parchment paper, leaving the parchment to stick up about 4 inches past the pan (the cheesecake puffs a lot).

  • Beat the cream cheese, ricotta, and butter until smooth and creamy. Beat in the sugar and beat until fluffy. Add in the flour, cornstarch and mix well.

  • Beat in the eggs one at a time beating well – at least one minute - between each addition of egg. Stir in the lemon juice and vanilla extract and mix until combined.

  • Pour the batter into the pan and place it in the center of the oven on the middle rack and bake for about 1 hour and 20 minutes. The edges will pull away and be a light golden brown. The top will be very puffed.

  • Remove and cool for about 20 minutes, then carefully run a knife around the edges. Allow to cool completely in the springform pan, then transfer to the refrigerator to chill in the pan for at least 4 hours, preferably overnight.

  • Make the topping. Mix the sugar and water together in a saucepan and heat on medium high until the sugar dissolves and the mixture turns amber – or very dark amber if you like a dark caramel like me. Remove from heat immediately and stir in the heavy cream. The mixture will bubble, so be careful. Stir in the vanilla extract.

  • Allow the mixture to cool until it is almost room temperature, but still a little warm to the touch. Toss in the cashews and stir to combine. Spoon out the cashews and place them around the cheesecake. Pour the remaining caramel in the middle of the cheesecake. Top with Fleur de sel.

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