Chocolate Caramel Cheesecake
Posted on 3 October 2016
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Chocolate Caramel Cheesecake recipe
This is a special dessert. I have already said (many times) that I love cheesecakes. I find baked version more tasty, more creamy and rich then the no-baked one. We enjoyed Blueberry Cheesecake, Apple Cheesecake, Raspberry Cheesecake, Lime Cheesecake, Oreo Cheesecake (all these can be found here). This time I wanted to try Chocolate Caramel Cheesecake. The result was a heavenly delight. Exquisite, delicious, beautiful and original, this dessert can be served any time and on any occasion.
Ingredients Chocolate Caramel Cheesecake
(for a 18-20 cm diameter cheesecake – yelds 8-10 servings)
► For the crust
- 450 g oatmeal cookies (I had walnut-oatmeal cookies and they were great)
- 60 g toffee candies
- 150 g butter
► Chocolate layer
- 100 g dark chocolate, chopped
- 100 g whipping cream
- 1 teaspoon powdered sugar
► For the filling
- 400 g Philadelphia cream cheese
- 150 g sour cream (20% fats)
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 100 g caramel sauce
- 2 eggs
- 100 g sweetened whipped cream
- 2 tablespoons caramel sauce
Directions Chocolate Caramel Cheesecake
►Preparing the crust
Preheat the oven at 175 Celsius. Prepare a round pan of 18-20 cm in diameter, butter it inside and coat the base with baking paper.
Grind the cookies until fine crumb using a food processor.
Melt together butter and toffee candies and mix them with the crumbed cookies.
Coat the inside of the pan with this mixture and bake for 10-15 minutes or until golden brown.
Let cool and in the meanwhile prepare the chocolate layer.
►Preparing the chocolate layer
Bring the whipping cream to a boil, add sugar, homogenize and pout it over the chopped chocolate. Let sit for about 2 minutes then stir gently until all chocolate is melted and the mixture (ganache) is homogenized.
Pour the ganache into the crust and spread it evenly. Put the pan (crust and chocolate layer) into the fridge until the filling is prepared.
►Preparing the filling
Mix cream cheese and sour cream, then add in order powdered sugar, caramel sauce, vanilla extract, eggs, mixing well after each addition.
Pour the mixture into the pan (inside the crust) and bake for about 30 minutes. I prefer to use a water bath when I bake the cheesecake, but it’s not mandatory. The cheesecake is ready when the outer side of the surface is set and the middle still jiggles if the pan is gently shaken.
When ready, take the pan out from the oven and let cool completely, then put it into the fridge for several hours (better overnight).
Before serving, remove the cheesecake from the pan and decorate it with caramel sauce and fresh whipped cream.