Caramel chocolate cheesecake

Caramel chocolate cheesecake


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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