intermittentblogger

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Foodporn Friday: Chocolate caramel cheesecake

Excuse the out of focus pic - lust was making my hands shake 😛

Yup, you read that right. Chocolate. Caramel. Cheesecake. 3 of my favourite things all in one dish!

I made this on Sunday, tweaking a recipe out of one of a friend’s cookbooks and it is luscious… the kind of cheesecake that makes you hear angels singing when you bite into it. It is definitely the best cheesecake I’ve ever had! And I think I may be making this one weekly for the forseeable future (DH’d better pre-order the crane they’ll need to get my oversized butt out of the house).

P.s. the trick to a good cheesecake is to make sure the cream cheese isn’t cold when you start – leave it out to soften up first or microwave it if you need to.

Base:

  • 150gr biscuits (I used tennis biscuits but next time will be wicked and crush hundreds of chocolate tiny teddy biscuits for this)
  • 50gr butter

Filling:

  • 1/4 cup milk/cream/evaporated milk
  • 380gr caramel
  • 500gr cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 100gr melted chocolate

Topping:

  • Jersey caramels (12, 25… depends on how much topping you want)
  • 4tbl milk/cream

Crush biscuits and combine crumbs with melted butter. Press into a 23cm springform pan and bake at 180 degrees for 8 minutes. Allow to cool.

Combine the milk and caramel in a heavy-bottomed saucepan and cook until combined. Pour over the biscuit base.

Beat cream cheese until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time. Stir in vanilla and melted chocolate, beat until blended. Pour over caramel layer and bake for 30 minutes.

Melt jersey caramels with milk and drizzle over the top of the cheesecake.

Remove from oven and run knife around the edge of the tin to release the sides. Cool to room temperature, then cover and refrigerate for 8 hours.

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20 thoughts on “Foodporn Friday: Chocolate caramel cheesecake

  1. Oh man, you said this would be a good one, and it looks like you weren’t wrong!!

    Mmm going to have to think of a way to justify baking a whole one just for me… or at the very least something I can bake for the rest of the family to have while I pig-out on cheesecake.

  2. WOW! looks heavenly. I think will invite some friends over for dinner to make this.

  3. Cheryl on said:

    Is this the cheesecake we had a t your place on Monday??? It was absolutely divine, took me forever to eat my piece it was just so delicious!!!

  4. Perfect!! and just in time for easter 🙂

  5. That looks and sounds delish!! The only thing I see a problem with is the leave in fridge for 8 hours bit. I’m not sure it will survive that long.

  6. Sounds yummy. What are Jersey Caramels?

  7. I’m desparately trying to figure our what Creme Caramel sweets are (I keep conjuring up 4 plastic jars covered with a foil lid where you snap the base)…
    And Caramel – I presume that’s Caramel Treat in a tin, hey?
    You need to HURRY UP and reply ‘cos lunch is in 3.5 hours and I’m going cheesecake shopping 🙂
    Dark Choccie better than Milk?

    I’m a “sorta” baking virgin, hence the dumba$$ questions : sorta meaning I’ve, had a couple of dates, gone to prom and been felt-up but this looks like a “go all the way sort of recipe”! The Top Man would do ANYTHING for cheesecake… I’ll be elevated to favourite wife in the pile! 🙂

    • Caramel = Nestle Caramel Treat in a tin 🙂 Creme Caramels were in a red box, they’d slide out all stuck together and then you’d break them apart. They had a corrugated top. Maybe Wilsons? I’ve been using milk choc just because its what I had in the house but dark is always better for cooking.

      Another tip if you’re a cheesecake newbie – make the biscuit crumbs as processed as you can, then put into the pan/tin, cover with baking paper and then press it in hard with your hands. If you use a spoon it never gets compacted enough. Then throw the baking paper away (its just to keep your hands clean). And make sure your cream cheese isn’t cold!

      Enjoy!

      • Thanks T! It’s going to have to wait till tomorrow night now… I actually have to cook dinner tonight *rolls eyes* because T has taken her first sick day in almost 3 years! Urgh – some people!

        But will report back – those are good tips!

  8. Pingback: My favourite thing to cook « intermittentblogger

  9. Pingback: Foodporn Friday: Peanut Butter Toblerone Cheesecake « intermittentblogger

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