Roasted Cashew Caramel Cheesecake
Makes: 8 to 10 servings
  • White vegetable shortening, for pan
  • 32 ounces/900 g cream cheese, softened
  • 3 cups/690 g ricotta cheese
  • 4 ounces (1 stick)/110 g unsalted butter, softened
  • 11/2 cups/300 g granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 vanilla bean
Roasted caramel cashew topping:
  • ½ cup/100 g granulated sugar
  • ½ cup/120 ml heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 cup/190 g salted cashew pieces
  1. MAKE THE CHEESECAKE: Preheat the oven to 325°F/165°C. Grease a 9 x 3-inch/23 x 8 cm round springform pan with white vegetable shortening. Line the sides of the pan with a length of parchment paper that extends 4 inches/10 cm above the top of the pan (this will help hold the cheesecake batter when it puffs up over the pan’s edge).
  2. In an electric mixer fitted with the paddle attachment, beat together the cream cheese, ricotta cheese and butter on medium-low speed until creamy and well combined. Beat in the sugar, flour, and cornstarch. Reduce the mixer speed to low and add the eggs, one at a time, beating until well incorporated after each addition. Mix in the lemon juice. Split the vanilla bean pod and scrape out the seeds; add the seeds to the mixture and blend well.
  3. Pour the batter into the prepared pan. This cheesecake will puff during baking, but it will not overflow. Bake for 1 hour 20 minutes, or until the edges are lightly browned and top is dry to the touch (the center 5 inches/12.5 cm of cheesecake will not be set). Allow to cool on a cooling rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; allow to cool on the cooling rack for 1 hour longer. Refrigerate the cheesecake in the pan overnight. Remove the cheesecake from the springform pan and place on a serving platter. Level the puffed top edge of the cheesecake with a serrated knife, if desired.
  4. MAKE THE ROASTED CARAMEL CASHEW TOPPING: Combine the sugar and ¼ cup/60 ml of water in a small saucepan. Cook over medium-high heat until the mixture caramelizes and turns a deep amber color, 15 to 20 minutes. Remove the pan from the heat source and gradually whisk in the heavy whipping cream. The mixture may bubble and sputter with this addition, so be careful! Whisk in the vanilla. Let the mixture cool until barely warm but still pourable, about 15 minutes. Stir the cashews into the caramel mixture. Spoon the caramel-covered cashews around the top edge of the cheesecake, and then drizzle the remaining caramel over the entire cheesecake. Serve chilled. Store leftovers, loosely covered in plastic wrap, in the refrigerator.
Recipe by Bakepedia at