Chocolate Caramel Cheesecake


Still in a baking mood and at home with a heavy cold. I decided to try something I have never done before, a Chocolate Caramel Cheesecake. Inspired by a post on smittenkitchen. I like cheese cake but have not done one for ages. But chocolate cheesecake? Incited by debs declaration  “And I know, I know, everyone’s got a chocolate cheesecake recipe that they or their cousin-in-law swears by, but I’m going have to, yet again, brashly step forward and pronounce this one better than all of them.” I went into the kitchen, not to convinced because the americans always use cream cheese (philadelphia this is) Here in europe we use curd=quark and that sort of cake is called curd cake = Quarktorte. The mix of philadelphia cream cheese and chocolate seemed repulsive to me. But the thought of a Chocolate Caramel cake sounded so delicious that I had to try anyway.

I probably haven’t ever had that much fun making a cake. First the caramelizing of the sugar and then throwing in the cold cream and everything bubbling very angrily and getting stiff again 🙂 was nice.
Into this very hot mixture you just drop the chocolate which melts right away. And then you ad the white sour cream …
A recipe full of relish !


The 6 hours the cake had to rest were quite a torture. I was so curious, could one really eat this cake? Not that I doubt deb’s judgement but …
After six hours I carefully cut a tiny slice and tried –  well let me tell you the cake is fantastic! And if I “the queen of chocolate cakes” ( There are men who want to marry just because of my chocolate cake) says this it has to be true. As deb says: “Be warned, however: this is not a cake you get away with only making once.”


Chocolate Caramel Cheesecake

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.
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 Crust
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 wafers
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 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.

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