Caramel Chocolate Cheesecake

Name: Caramel Chocolate Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Cream cheese; 90 grams Sour cream; 30 grams Granulated sugar; 2 large Egg; 100 grams Bitter chocolate; 1 tsp Brandy; 150 grams Caramel Cream; 100 grams Biscuits; 50 grams Melted butter (unsalted)

cookpad.japan @cookpad_jp

The chocolate and caramel combination is slightly bitter yet quite sophisticated, so I like it a lot.

Start by bringing the cream cheese and eggs to room temperature.
I use Philadelphia brand cream cheese. Recipe by La Land

The chocolate and caramel combination is slightly bitter yet quite sophisticated, so I like it a lot.

Start by bringing the cream cheese and eggs to room temperature.
I use Philadelphia brand cream cheese. Recipe by La Land

cookpad.japan @cookpad_jp

The chocolate and caramel combination is slightly bitter yet quite sophisticated, so I like it a lot.

Start by bringing the cream cheese and eggs to room temperature.
I use Philadelphia brand cream cheese. Recipe by La Land

The chocolate and caramel combination is slightly bitter yet quite sophisticated, so I like it a lot.

Start by bringing the cream cheese and eggs to room temperature.
I use Philadelphia brand cream cheese. Recipe by La Land

Saved

Ingredients

6 servings

200 gramsCream cheese
90 gramsSour cream
30 gramsGranulated sugar
2 largeEgg
100 gramsBitter chocolate
1 tspBrandy
150 gramsCaramel Cream
Bottom:
100 gramsBiscuits
50 gramsMelted butter (unsalted)

Saved

Steps

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.