Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake……. Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake ….. I cant think of anything else when I have this in front of me. Lets make it!
- 250 gms gram crackers/ wheat able
- ½ cup and 2 tbspns melted butter
- ½ cup desiccated coconut
- ¼ cup brown sugar
FOR CREAM CHEESE FILLING
- 500 gms Philadelphia cream cheese (blocks) (room temperature)
- A pinch of salt
- 1 tspn instant coffee
- A splash of vanilla
- 220 gms bittersweet chocolate (melted – over the stove or in the microwave for 2 mins)
FOR CARAMEL SAUCE
- ¾ cup warm cream
- 1 cup sugar
- ½ cup water
- Pinch of salt
- A splash of vanilla
- 2 tbspns butter
- 100 gms Any of your favourite chocolate bar (I used “Lindt” Caramel and hazelnut Bar) (chop it or smash it with the rolling pin and break it into small pieces)
-Preheat your oven to 180 degrees celsius.
-In a food processor, crush the graham crackers. Put them in a bowl, mix some brown sugar and desiccated coconut. Pour melted butter and mix until it looks like wet sand.
-Line it in the bottom of your 22cm spring form pan and with the tips of your fingers or back of the spoon press the crumbs to make an even base.
-Bake for about 10 minutes and take it out. Turn off the oven because you don’t need it now (that’s the best part about this cake) Let it cool completely in the pan and please DO NOT open the spring form at this stage.
-Meanwhile let us make our caramel sauce!
-So for the caramel sauce, pour the water in the saucepan and add the sugar, DO NOT STIR! Put it on stove on medium heat until it starts to dissolve and change its colour to light Amber color.
-Now you have to be very careful because we are about to introduce warm cream to our sugar mixture, in fact “Boiling” sugar mixture.
-Take it off the stove, add cream little by little, stirring constantly with wooden spoon until the whole cream is in the saucepan. -Bring it back to the heat and add butter and salt.
-Butter will reduce the bubbling of cream and sugar.
-Let it cook on low heat for 2 minutes and WOLLA……… your caramel sauce is ready.
-Pour it in a bowl and put it in the freezer until we need it. (We want lukewarm but not frozen caramel).
-While the caramel is resting and cooling itself down, lets make our cream cheese filling.
-So for cream cheese filling, you need to take a big mixing bowl, put your cream cheese blocks which are obviously at room temperature, add salt, coffee and vanilla and mix it with your handy dandy electric mixture (which is also known as beater). Mix well until everything is combined. Now add lukewarm melted chocolate and mix again.
-And congratulations! Your cream cheese filling is now done J .
-Now chop chop your chocolate bar into small pieces but please do not crush them. We want chocolate chip size pieces. I could have used chocolate chips but I do not like the taste. I want my this treat to be EXTRAORDINARY!!!!!!!!!!! So I used caramel hazelnut lindt chocolate bar. It just adds the goodness…. I mean chocolate on top of chocolate and caramel…… !!!!! Yum!
-Ok now, divide your cream cheese filling, caramel and chopped chocolate into 2 parts.
-Take your base which is still in the springform, lay a layer of chocolate cream cheese, make it smooth with the spoon or the spatula, drizzle some caramel, make it smooth as well and then put some chopped chocolate on top.
-Then again, lay another layer of cream cheese filling, make it smooth, drizzle some caramel (this is your last layer as well as your final look to the cake so, be organised!) and put left over chocolate chunks on top in a decorative manner or just chuck that all on top.
-Refrigerate for 16 – 18 hours or 24 hours (if you can wait that long) to let it set completely otherwise it is going to be a big mess.
-Take it out and now finally you can open the spring form pan. Cut it into slices, it will be messy because we have caramel in there but that’s fine.
-Cut it into slices and serve chilled to your guests.