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Caramel chocolate cheesecake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
"Decadent caramel chocolate cheesecake: chocolate base, creamy caramel filling, and topped with luscious cream."
Ingredients:
  • 250.00 ml plain flour
  • 7.50 gm baking cocoa
  • 53.75 gm caster sugar
  • 80g butter, cut into cubes
  • 20.00 gm iced water
  • Dutch cocoa, sifted, to decorate
  • 2 x 250g blocks cream cheese, softened
  • 2 x 300ml tubs whipping cream
  • 380g can top ’n’ fill caramel
  • 45.00 gm brown sugar
  • 20.00 gm cornflour
  • 3 large eggs
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 22cm springform tin, then line the base with baking paper.
  • In a bowl, mix flour, cocoa, and sugar. Use your hands to blend in butter until clumps form. Stir in water until a soft dough forms. Press the mixture evenly into the base of a tin. Bake for 15 minutes, then transfer the tin onto a baking tray. Reduce oven temperature to 160°C (140°C).
  • In a food processor, blend cream cheese until smooth. Add 1 cup cream, caramel, brown sugar, cornflour, eggs, and vanilla, and blend until smooth. Pour the mixture over the base. Bake for 50-55 minutes until golden and the center is just set but slightly wobbly. Chill in the refrigerator for 2-3 hours until cold.
  • Whip the remaining cream and evenly spread it over the cheesecake. Chill in the fridge until serving time. Sprinkle lightly with cocoa powder and slice into wedges before serving.

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