Tuesday, November 5, 2013

Chocolate Caramel Cheesecake

This was one of the few left over slices available to photograph after Nick's birthday. He requested this cheesecake and it did not disappoint. While the caramel flavor is subtle (especially considering the work it takes for it!) it is detectable and makes it all the more decadent. 


1 crumb crust (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 oz.) packages cream cheese, softened
4 large eggs
1 tsp. vanilla extract


1. Make crumb crust as directed. Preheat oven to 350°F.

2. Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowing with a fork, until melted and pale golden. Cook caramel withouts stirring, swirling pan until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3. Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. 

4. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in the middle of the oven 55 minutes, or until the cake is set 3 inches from the edge but the center is still slightly wobbly when the pan is gently shaken.

5. Remove cake from oven and place on a cooling rack. Run a knife around top edge of cake to loosen. (Cake will continue to set as it cools.) When completely cool, chill cake, loosely covered, at least 6 hours. Remove sides of pan and transfer cake to a plate or platter. Bring to room temperature before serving. 

Cheesecake keeps, covered and chilled, 1 week.

{I can't remember if I did a 'bath' this time, but I usually do for cheesecake.}

Crumb crust (I made double the crust as suggested. I had ample for the crust and some left to add on top- you might be able to get by with 1.5 the recipe)
1.5 cups finely ground cookies such as chocolate wafers (impossible to find! use choc. Teddy grahams)
5 Tbsp. unsalted butter, melted
1/3 cup sugar
1/8 tsp. salt

Stir together crust ingredients and press onto bottom and up the sides of a buttered 24 cm sprinform pan. Fill right away or chill up to 2 hours.

Cheesecake Recipe adapted from Epicurious.com crust recipe adapted from Gourmet Magazine, found on Smitten Kitchen

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