Chocolate and caramel cheesecake

This cake has a lot of different steps that you have to go through. First it's 
Day 1: the oreo crust and the making of the cheesecake
Day 2: the making of the caramel,  the chocolate ganache and the roasted pecans.

For you to easily follow in the recipe, I've taken pictures off every step to make it easier and for you to know how it's supposed to look. Happy baking!!

So first the ingredient: 

Oreo cake bottom:
300 gram oreos
100 gram melted butter

Cheesecake:
600 gram cream cheese
1 burk sweetened condensed milk (about 397 gram)
½ dl sugar
4-5 tbsp freshly squeezed lemon juice
2 tsp vanilla extract
3 big eggs
100 gram dark chocolate (70%)

Caramel:
2 ½ dl heavy cream 
2 dl sugar 
30 grams butter, softened

Ganache
100 gram dark chocolate (70%)
1 dl heavy cream

Decoration:
Roasted pecans


To do:

Oreo bottom
1. First crush the oreos to fine crumbs and mix the crumbs with the melted butter. 
2. Then put the greaseproof paper in the bottom of a baking tin, 18-24 cm in diameter (If the baking tin is 18 cm in diameter, it should be at least 7 cm high). Press the dough into the bottom and up on the edges of the mold. Then let it set in the fridge.



    









Cheesecake
1. Preheat oven to 160 °c. 
2. Boil a pot of water for a water bath. 
3. Whip the cream cheese, condensed milk, sugar, lemon juice and vanilla extract slightly creamy. Add the eggs and whip for one more minute. Chop the chocolate and melt it in a water bath (or in the microwave). Let it cool and then mix it with about 1/3 of the cheesecake batter. Bring out the prepared baking pan from the refrigerator and pour in the chocolate batter first. Smooth the top if needed. Then pour over the rest of the cheesecake batter into the mold. 
4. Place the baking pan in a larger baking pan and pour hot water around. The water should go up to half of the baking pan. Bake for about 1 hour and 15 minutes, or until the cheesecake is still slightly jiggly but firm around the edges. Let it cool completely in the tin before covering the mold and letting it set in the fridge overnight.

 

 

 


Caramel: 
1. Heat the cream gently in a small saucepan. 
2. Place the sugar in the saucepan and heat it on medium heat. Do not stir! When the sugar begins to melt and turns brown at the edge, gently, with a spoon, push the sugar towards the middle until all the sugar has melted. Stir until all of the sugar turns golden brown, but be careful so it doesn't  burn! 
3. Add the cream to the pot slowly - but watch out, it will bubble A LOT! Stir gently, add the butter and stir some more. Let it cool for a few minutes and pour into a clean jar.

Roasted pecans 
1. Heat oven to 175 °c 
2. Spread the nuts in a baking dish and roast in the oven for about 10-15 minutes or until the nuts are golden brown. Let it cool down.

 Assembling the cake: 
1.Take the cheesecake out of the fridge. Place it on a cakeplate or on a pie tray. Remove the edges of the form (let the ground remain if you find it hard to take it off). 
2.Pour the caramel (as much as you want) over the cake and allow it to run down over the edges. Allow to set for a while in the fridge. Meanwhile, you can prepare the chocolate ganach.

Chocolate ganache: 
1. Chop the chocolate and place in a bowl. 
2. Heat the cream in a saucepan until it reaches boiling point 
3. Pour the cream over the chopped chocolate. Wait 30 seconds and then stir the mixture until it's smooth. Allow to cool.

Assembling the cake, cont. 
1. Take the cake out of the fridge 
2. Pour the chocolate ganache over the cake and allow it to flow over the edge. Work quickly so that the chocolate doesn't harden. Smooth the ganache with a spatula if necessary. 
3. And to finish the cake just decorate with some toasted pecans.

A lot of different stages in this cake, but it's worth it and I think you will love the cake! Just go for it and give it a try!!
XOXO Bella