For the crust
1 tablespoon of granulated sugar
1/4 cup of confectioner's sugar (45g)
2 tablespoons of milk
1/2 cup of melted butter (100g)
1 package of maria or maizena cracker crumbs (200g)
For the filling
2 1/2 cups of ricotta cheese pureed (500g)
1/2 cup of heavy cream (120ml)
2/3 cup of confectioner's sugar (120g)
4 eggs
1/2 teaspoon of vanilla extract
For the caramel sauce
1 cup of confectioner's sugar (180g)
1/2 cup of water (120ml)
For the crust
1 tablespoon of granulated sugar
1/4 cup of confectioner's sugar (45g)
2 tablespoons of milk
1/2 cup of melted butter (100g)
1 package of maria or maizena cracker crumbs (200g)
For the filling
2 1/2 cups of ricotta cheese pureed (500g)
1/2 cup of heavy cream (120ml)
2/3 cup of confectioner's sugar (120g)
4 eggs
1/2 teaspoon of vanilla extract
For the caramel sauce
1 cup of confectioner's sugar (180g)
1/2 cup of water (120ml)
Preheat the oven to 350°F (medium-high)
Prepare the crust: in a medium bowl, combine the sugar, confectioner's sugar, milk, and melted butter
Add the cracker crumbs and mix until a dough forms
Press the dough into a removable bottom tart pan with a diameter of 9 inches, pressing well with your fingers
Let it chill in the refrigerator for about 5 minutes
Prepare the filling: in a food processor or blender, beat all the ingredients until smooth
Pour it over the crust and bake in the preheated oven until the cake is golden brown and creamy (about 1 hour)
Let it cool in the oven before refrigerating for at least an hour
Prepare the caramel sauce: in a small saucepan, melt the sugar over high heat, stirring occasionally, until a caramel forms
Reduce the heat, add the water, and stir until dissolved
Avoid burns!
Dissolve the caramel and let it cool before drizzling it over the cake and serving
444 calories per slice
