Caramel Chocolate Cheesecake

By: Ellie Vorhand

Prep Time

3 Hours

Cooking time

1 Hour

Preference

Milky

Caramel Chocolate Cheesecake

    Ingredients

    • 1 packet (8 biscuits) chocolate digestives
    • 1kg soft baking cheese
    • 1 ¼ cups sugar
    • 2 tbsp vanilla sugar
    • 4 eggs
    • ¼ cups flour
    • 1 (180g) jar dulce de leche
    • 2 (100g) bars milky good quality chocolate
    • 250ml whipping cream or 1 tub sour cream

    Method

    1

    Preheat the oven to 180 C and grease or line a 9in round baking tin.

    2

    Crush the biscuits using a rolling pin and press firmly into the bottom of the tin, set aside.

    3

    Whip the cheese and sugars together until smooth, beat in the eggs, then the flour.

    4

    Pour half the cheese onto the crumbs and spread it evenly. Set the rest of the cheese aside, not in the fridge.

    5

    Pour the Dulce de leche over the cheese mixture in the tin. If it’s too thick, heat it up in the microwave for a few seconds so it is easier to pour. Allow the Dulce de leche layer to set over the cheese for 30 minutes to an hour in the fridge.

    6

    Spread the rest of the cheese mixture over the Dulce de leche and spread it evenly on the top.

    7

    Bake for 45minutes – 1 hour until set.

    8

    While the cheesecake is baking, let’s prepare the topping. On a low flame, melt the chocolate and cream together, mixing constantly ensuring it does not burn and chocolate is fully incorporated into the cream.

    9

    When the cheesecake is done, pour the topping over it and place it back in the hot off oven to cool for a few hours.

    10

    Once the oven and cheesecake are cool, place cheesecake in the fridge for a minimum of 5 hours to set.

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