Recipe: Perfect Caramel Chocolate Cheesecake

Caramel Chocolate Cheesecake. A wonderful chocolate cheesecake with a layer of caramel-pecan sandwiched between the crust View image. Chocolate Caramel Cheesecake. this link is to an external site that may or may not. Featuring caramel cheesecake ice cream, cheesecake pieces, and chocolate cookie swirls.

Tutorial for how to make a white chocolate salted caramel cheesecake without gelatine. Chocolate Caramel Cheesecake Cake is a cheesecake smothered in a salted caramel sauce and surrounded by two layers of chocolate cake, all coated with homemade chocolate buttercream. Slow Cooker Chocolate Caramel Ginger Cheesecake & A Giveaway - Domestic Gothess. You can cook Caramel Chocolate Cheesecake using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Caramel Chocolate Cheesecake

1. You need 200 grams of Cream cheese.
2. You need 90 grams of Sour cream.
3. You need 30 grams of Granulated sugar.
4. It's 2 large of Egg.
5. It's 100 grams of Bitter chocolate.
6. Prepare 1 tsp of Brandy.
7. It's 150 grams of Caramel Cream.
8. Prepare of Bottom:.
9. You need 100 grams of Biscuits.
10. It's 50 grams of Melted butter (unsalted).

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Caramel Chocolate Cheesecake step by step

1. Preparations: Line the bottom and sides of the mold with parchment paper, and wrap the outside edges with aluminum foil. Boil water for the hot water bath..
2. Roughly mince the chocolate, and melt in the hot water bath. Preheat the oven to 170°C..
3. Make the crust: Break up the biscuits in a food processor, add butter once it has become crumbly, then blend again..
4. Pack into the bottom of the mold, and store in the fridge until use..
5. Place the cheese and sour cream in a bowl, mix until smooth, then add in the sugar, eggs, caramel, chocolate, and brandy in that order, mixing between each addition..
6. Pour into the mold, and gently drop the mold twice onto a work surface to remove any air pockets. Place into the oven in the pan of water, and bake in the hot water bath for 50 minutes..
7. After baking, drop the mold from a height of 15 cm onto a work surface to push out the hot air. Stick a knife between the mold and the paper, and go around the cake once..
8. Discard the hot water in the pan, return the cake to the oven, and let sit for one hour. Take it out to cool, let it rest in the mold overnight, and it's done..

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