Caramel Chocolate Cheesecake
By: Ellie Vorhand
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
- Preheat the oven to 180 C and grease or line a 9in round baking tin.
- Crush the biscuits using a rolling pin and press firmly into the bottom of the tin, set aside.
- Whip the cheese and sugars together until smooth, beat in the eggs, then the flour.
- Pour half the cheese onto the crumbs and spread it evenly. Set the rest of the cheese aside, not in the fridge.
- 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.
- Spread the rest of the cheese mixture over the Dulce de leche and spread it evenly on the top.
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Bake for 45minutes – 1 hour until set.
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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.
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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.
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Once the oven and cheesecake are cool, place cheesecake in the fridge for a minimum of 5 hours to set.