Deluxe Caramel Cheesecake

So I have not made a cheesecake before and I wanted to challenge myself this week and try. I thought why not go all out and so I have made a truly indulgent and amazing cheesecake.

This recipe does not cut any calorie corners, its is decidedly for catering to your sweet tooth and is probably best for a nice special occasion. It is an absolutely recipe and worth every calorie. I think in future I will adapt the recipe to make a more everyday sort of dessert, but for now you can enjoy this indulgent recipe.

DSC_0361

If you want to check out a few other cakes I have done here are the links to my Coffee and Cream Cake or my Lemon and Berry Naked Cake.

Deluxe Caramel Cheesecake

This recipe makes one large cheesecake, when cut into 12 slices is 658 calories a slice.

DSC_0363

Ingredients:

Base

  • 400g (3 cups) digestives (crushed into crumbs)
  • 90g (1/2 cup) caramac or caramel chocolate (roughly chopped)
  • 1/4 tsp salt
  • 120g (1/2 cup) brown sugar
  • 250g melted butter
  • 220g (1 1/2 cups) dark chocolate chips

Cheesecake

Topping

  • 1/3 cup double or whipping cream
  • 1 Tbs icing sugar
  • 45g (1/4 cup_ caramac or caramel chocolate (roughly chopped)
  • small chunks of chewy caramel or toffee

Preparation:

  1. Preheat the oven to 150C (300F) and line a 9″ spring form with baking paper.
  2. For the base, combine the crushed digestives, chopped cramac, salt, brown sugar and melted butter in a large bowl until well combined.  DSC_0345
  3. Press the mixture into the base of the cake pan and up the sides.   DSC_0346
  4. Spread the dark chocolate chips evenly across the base.
  5. Bake for about five minutes until chocolate becomes melty.
  6. Remove from the oven and spread the melty chocolate evenly across the base. The sides of the base made have slouched down a bit, press them back up with your fingers.
  7. Leave base in the freezer while you make up the filling.
  8. For the cheesecake filling, combine the cream cheese, sour cream and sugar in a large mixture and beat well.
  9. Add the vanilla and caramel syrup and beat until well combined.
  10. Add eggs and mix until just combined.                             DSC_0351
  11. Pour mixture into the base and bake in the oven for one hour and twenty minutes. The cake with still be wobbly in the centre, but it will set as it cools. The top should be slightly browned.      DSC_0352
  12. When the cake is done in the oven, turn the oven off and crack open the door, allowing the cake to cool for about 30 minutes in the warm oven. This will help prevent the cake from cracking, but no worries if it does.
  13. Allow the cake to cool for at least two more hours at room temperture, ideally though you will place it in the fridge and cool it over night.
  14. Remove the cake from the tin when fully cooled.
  15. For the topping, beat together the icing sugar and whipping cream until it forms hard peaks.
  16. If you have had a split in the top of your cake, you can fill this with a small amount of the whipped cream to create a smooth top, keep the rest for the end. DSC_0353
  17. Sprinkle the chunks of soft caramel or toffee across the top of the cake.
    1. If you have used a caramel sauce you made yourself, you can make the caramel chunk by spreading some of the sauce on a lined baking tray and allowing to cool at room temperture, then breaking it into pieces.
  18. Melt the caramac chunks and spread over the top of the cake using a spoon to create nice lines of splatter.                                           DSC_0355
  19. Pipe the remaining whipped cream around the edge of the cake and enjoy.

Hope you enjoy this indulgent treat! Its one of the best cheesecakes I’ve ever had, but I’m probably a bit biased!

Deluxe Caramel Cheesecake

Ingredients:

Base

  • 400g (3 cups) digestives (crushed into crumbs)
  • 90g (1/2 cup) caramac or caramel chocolate (roughly chopped)
  • 1/4 tsp salt
  • 120g (1/2 cup) brown sugar
  • 250g melted butter
  • 220g (1 1/2 cups) dark chocolate chips

Cheesecake

Topping

  • 1/3 cup double or whipping cream
  • 1 Tbs icing sugar
  • 45g (1/4 cup_ caramac or caramel chocolate (roughly chopped)
  • small chunks of chewy caramel or toffee

Preparation:

  1. Preheat the oven to 150C (300F) and line a 9″ spring form with baking paper.
  2. For the base, combine the crushed digestives, chopped cramac, salt, brown sugar and melted butter in a large bowl until well combined.
  3. Press the mixture into the base of the cake pan and up the sides.
  4. Spread the dark chocolate chips evenly across the base.
  5. Bake for about five minutes until chocolate becomes melty.
  6. Remove from the oven and spread the melty chocolate evenly across the base. The sides of the base made have slouched down a bit, press them back up with your fingers.
  7. Leave base in the freezer while you make up the filling.
  8. For the cheesecake filling, combine the cream cheese, sour cream and sugar in a large mixture and beat well.
  9. Add the vanilla and caramel syrup and beat until well combined.
  10. Add eggs and mix until just combined.
  11. Pour mixture into the base and bake in the oven for one hour and twenty minutes. The cake with still be wobbly in the centre, but it will set as it cools. The top should be slightly browned.
  12. When the cake is done in the oven, turn the oven off and crack open the door, allowing the cake to cool for about 30 minutes in the warm oven. This will help prevent the cake from cracking, but no worries if it does.
  13. Allow the cake to cool for at least two more hours at room temperture, ideally though you will place it in the fridge and cool it over night.
  14. Remove the cake from the tin when fully cooled.
  15. For the topping, beat together the icing sugar and whipping cream until it forms hard peaks.
  16. If you have had a split in the top of your cake, you can fill this with a small amount of the whipped cream to create a smooth top, keep the rest for the end.
  17. Sprinkle the chunks of soft caramel or toffee across the top of the cake.
    1. If you have used a caramel sauce you made yourself, you can make the caramel chunk by spreading some of the sauce on a lined baking tray and allowing to cool at room temperture, then breaking it into pieces.
  18. Melt the caramac chunks and spread over the top of the cake using a spoon to create nice lines of splatter.
  19. Pipe the remaining whipped cream around the edge of the cake and enjoy.
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