Caramel chocolate cheesecake

Caramel chocolate cheesecake

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Impress your guests with this indulgent caramel chocolate cheesecake. Experience the mouthwatering crunch of the lightly chocolate base, its smooth caramel filling, and topped to perfection with a layer of cream.

The ingredient of Caramel chocolate cheesecake

  1. 1 cup plain flour
  2. 3 teaspoon baking cocoa
  3. 1/4 cup caster sugar
  4. 80g butter, cut into cubes
  5. 1 tablespoon iced water
  6. Dutch cocoa, sifted, to decorate
  7. 2 x 250g blocks cream cheese, softened
  8. 2 x 300ml tubs whipping cream
  9. 380g can top ’n’ fill caramel
  10. 1/4 cup brown sugar
  11. 2 tablespoon cornflour
  12. 3 large eggs
  13. 1 teaspoon vanilla extract

The instruction how to make Caramel chocolate cheesecake

  1. str_replace('ufeff','',Preheat oven to 180C (160C fan-forced). Grease a 22cm springform tin and line the base with baking paper.)
  2. str_replace('ufeff','',To make base, combine flour, cocoa and sugar in bowl. Rub in butter to form clumps. Add water and bring mixture together to form a soft dough. Press evenly into base of tin. Bake for 15 minutes. Remove from oven and place on baking tray. Reduce oven to 160C (140C).)
  3. str_replace('ufeff','',To make filling, process cream cheese in a food processor until smooth. Add 1 cup cream, caramel, brown sugar, cornflour, eggs and vanilla and process until smooth. Pour over base. Bake for 50-55 minutes, until golden and centre just set but still very slightly wobbly. Refrigerate for 2-3 hours, until cold.)
  4. str_replace('ufeff','',Beat remaining cream and spread over cheesecake. Return to fridge until ready to serve. Dust lightly with cocoa and cut into wedges to serve.)

Nutritions of Caramel chocolate cheesecake

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