Creating memories in the kitchen...One meal at a time.

Saturday, February 6, 2010

Chocolate Caramel Cheesecake

Picture from Smitten Kitchen

I made this cheesecake back in December for our Italian Book Club Christmas Party. I didn't take my camera so this beautiful picture is straight from one of my all time favorite blogs, Smitten Kitchen. A chocolate cheesecake made even better by caramelizing sugar and adding it to the cheesecake mixture. Decadent and delicious, this is sure to be a perfect ending to your Valentine's Meal.

Chocolate Caramel CheesecakeRecipe

adapted from found on Smitten

Serves 8 to 10
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 ounce) packages cream cheese, softened

4 large eggs

1 teaspoon vanilla

Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers (or teddy grahams)
Preheat oven to 350°F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without 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.
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.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Do ahead: Cheesecake keeps, covered and chilled, 1 week.

Crumb CrustRecipe

adapted from Gourmet Magazine

I actually double crumb crusts; I can never get enough cookie.
Makes enough for a 24 centimeter cheesecake.
1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers5 tablespoons unsalted butter, melted1/3 cup sugar1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Posted by: Sallie
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Paul Hundrieser said...

This sounds absolutely fantastic! Thank you so much for sharing!

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