Chocolate and caramel are a match made in heaven and 2 of my favourite things. I can't think of any better 2 flavours more perfect together. That's why I combined them and developed this delicious 2 layered chocolate caramel swirl cheesecake. This cold set cheesecake is perfect for any occasion, and slicing it into little bars would be perfect for a dessert table or a dinner party. The thin chocolate base pairs perfectly with the chocolate cheesecake layer and the vanilla cheesecake layer finished off with a caramel swirl. Perfection.
Some tips and tricks before you get started
Make sure the base is firmly pressed down. If it isn't pressed down firmly the base will be crumbly and won't hold together
Gently spoon over the vanilla cheesecake layer over the chocolate cheesecake layer as, if you pour it on top, you won't have 2 defined layers
Make sure the caramel has cooled completely before swirling it on top of the cheesecake, otherwise it will melt the cheesecake layer.
Before adding the ganache to half of the cheesecake mixture, it needs to be cooled but still liquid, otherwise it will melt the cheesecake and it will lose aeration
Allow the cream cheese to come to room temperature before beating. This will help avoid any lumps in the cheesecake.
This cheesecake recipe can be made into an 8" round tin as an alternative.
Caramel Swirl Chocolate Layered Cheesecake
Makes 15 bars
Time: 35 min prep + 2hrs setting
Ingredients
Base
165g chocolate ripple biscuits
50g melted butter
Filling
2 tsp gelatine powder
50ml cold water
250g cream cheese
150g caster sugar
200ml thickened cream
70g dark chocolate
1 tsp vanilla paste
Caramel
100g caster sugar
50g butter
60ml cream
Instructions
Line a 9" x 7" rectangle tin with baking paper.
Crush or blend the chocolate ripple biscuits until they resemble bread crumbs.
Mix together the biscuit crumbs and melted butter.
Press firmly into the base of the tin, evenly distributing the crumbs to have an even base. Refrigerate while the other elements are being made.
To make the caramel, place the sugar in a small saucepan over medium heat, stirring constantly with a heat resistant spatula. The sugar will clump up but will eventually melt down into a dark caramel colour. Be careful not to burn it.
Once the sugar has caramelised, add in the butter immediately and whisk vigorously until the sugar and butter come together. Sometimes the butter can split from the sugar, just continue to whisk, even if it takes 3-4 mins.
Slowly whisk in the cream, be careful as the sugar will bubble rapidly as the cream is added. Once all the cream has been added allow to bubble for 1 minute. pour into a heat proof bowl and allow to cool.
To make the cheesecake filling, combine together the gelatine and cold water and allow to stand for 5 mins
Place cream cheese, sugar and vanilla in a bowl fitted to a stand mixer and beat on high until smooth. Approx 5 mins
Add in 180ml of the thickened cream and beat until the mixture has thickened. Aprrox 5-7 mins.
Gently melt the gelatine until it is liquid, heat until just melted not hot.
On low, slowly stream in the gelatine into the cheesecake mixture.
Combine together the remaining 20ml of cream and 70g of chocolate in a small bowl and microwave for 20 seconds. Stir to combine. It should be completely melted and smooth, if it is a little lumpy still, microwave for a further 10 seconds.
Divide the cheesecake mixture evenly between 2 bowls.
Fold in the melted chocolate mixture (this should not be hot, it should be room temperature but still liquid) to one of the cheesecake bowls. Pour into the prepared tin.
Gently spoon the vanilla cheesecake mix over the chocolate cheesecake. Do not pour it straight on top of the chocolate mix, you will not get 2 defined layers.
Drizzle the caramel on top of the vanilla cheesecake layer, use a skewer to create swirls.
Refrigerate for 2 hours or overnight.
Remove cheesecake from tin
Using a hot knife, cut the cheesecake into 15 bars. Divide the 7" side into 5 and the 9" side into 3
Cheesecake cutting guide
Storage
The cheesecake will last up to 1 week refrigerated in an airtight container
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