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Chocolate Salted Caramel Swirled Cheesecake
Introduce
Chef :
fenwayChocolate Salted Caramel Swirled Cheesecake
This is a quick to put together creamy vanilla cheesecake with a decadent salted chocolate caramel swirl thoughout it. Then its topped with a salted chocolate caramel whipped cream for a delicious final touch!
Ingredient
Food ration :
12 servingsCooking time :
20 mins
2 1/2 cups
finely crushed oreo cookies
5 tablespoons
butter
3 (8 ounce) packs
cream cheese, at room temperature
1 cup
granulated sugar
1 teaspoon
vanilla extract
1/4 cup
heavy cream
1 1/4 cup
heavy whipping cream
Cooking instructions
* Step 1
MAKE CRUST
* Step 2
Spray a 9 inch springform pan with bakers spray
* Step 3
Combine oreo crumbs and melted butter in a bowl and mix well
* Step 4
Press into bottom and sides of springform pan, freeze while preparing filling.
* Step 5
MAKE CHEESECAKE FILLING. PREHEAT OVEN TO 350
* Step 6
Have salted chocolate candy sqares un wrapped in a bowl. Heat the 1/4 cup heavy cream until hot but not boiling. Pour over candy, let sit 30 seconds then whisk until well blended, set aside, this is the swirl mixture for the cheesecake
* Step 7
* Step 8
* Step 9
Beat cream cheese in a large bowl until creamy
* Step 10
Add sugar and vanilla and beat in well
* Step 11
Add eggs, one at a time beating each egg in
* Step 12
Stir in sour cream until completely incorporated
* Step 13
Remove crust from freezer and wrap bottom and sides with a double thickness of foil
* Step 14
Spread 1/2 of cheesecake filling in crust
* Step 15
Drop spoonfulls of melted salted chocolate caramel on top of batter, using 1/2 of it
* Step 16
Using a skewer or thin knife pull chocolate caramel mixture through batter to make a swirl pattern
* Step 17
Add remaining cheesecake batter on top and smooth over
* Step 18
Drop remaining chocolate caramel mixture in spoonfulls on top of batter
* Step 19
Swirl the chocolate caranel through batter
* Step 20
Place cheesecake in a large baking pan, add hot water to come up 1/2 of sides of cheesecake and place in preheated oven. Bake 60 to 80 minutes until the sides appear to be set but the middle is still wobbly
* Step 21
Cool on a rack, lightly covered with foil until cooled to room temperature. Then remove foil, cover and refrigerate overnight
* Step 22
Run a thin knife around edges of pan and unlock sides of springform pan
* Step 23
MAKE SALTED CHOCOLATE CARAMEL WHIPPED CREAM
* Step 24
Have dark chocolate caramel candy's in a large bowl. Heat cream until hot but not boiling, pour over candy's, let sit 30 seconds then whisk until completely blended. Refrigerate until completely cold.at least 4 hours.
* Step 25
Right before ready to garnish, beat chocolate caramel cream until light and fluffy
* Step 26
Pipe around and in center of cheesecake, add sliced salted chocolate caramel candy's. Store in refrigerator but allow about 10 minutes at room temperature for best flavor
* Step 27
* Step 28
Note: if there is a photo you can click to enlarge it
Tag
finely crushed oreo cookies
butter
cream cheese, at room temperature
Granulated Sugar
large eggs at room temperature
sour cream, at room temperature
vanilla extract
heavy cream
Ghirardelli Dark Chocolate with sea salt caramel filled squares candies
heavy whipping cream
Ghirardelli Dark Chocolate with sea salt caramel filled sqares candy's
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