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| I could not resist using this photo. Not only because it is a great picture of the cheesecake but notice my photobomber in the background. He thought it smelt amazing. He was no more than a metre away the entire time I was photographing. |
If you asked me to list my favourite desserts there is no doubt that cheesecake would top the list. If you asked me to list my favourite cheesecakes however, I would really struggle. Cheesecake is such a versatile dessert, which is one of my favourite things about it. Chocolate, mint, caramel, lemon, black forrest, vanilla, the possibilities are endless.
Some of my favourite recipes that I have created are cheesecake recipes. The challenge of deciding on a flavour or flavour combination. Picking the right ingredients. Balancing the flavours and texture. And of course unveiling the masterpiece and tasting your victory. It really is one of those recipes that are deceptively simple and once you have mastered the basic recipe the possibilities are endless.
This recipe (as proven by the vote on my facebook page) is super popular and is so delicious. The combination of caramel and chocolate is classic and the addition of the salt really makes the cheesecake sing.
This weeks tips/hints.
* If you aren't a fan of salted caramel simply omit the salt from the recipe to make a nommy chocolate and caramel cheesecake instead.
* The pretzel crumb is optional. I personally love the salty, savoury, crunch it adds to the cheesecake. Again if it's not your thing, leave it off.
* The salted caramel sauce recipe makes a lot. Just pop any left overs in an air tight container in the fridge and warm up as necessary. It's great on ice cream.
* This is quite a soft cheesecake (I had forgotten about that since I last made it!). If you wanted it firmer you could play around with the cream cheese to top n fill ratio. Alternatively it would work wonderfully as individual cheesecakes in glasses or jars. Or next time I am going to add a small amount a gelatine to achieve the consistency that I want, I will update you!
Chocolate and Salted Caramel Cheesecake
Prep time: 30 minutes
Set time: 5+ hours (overnight is best)
Ingredients
Base
250g choc ripple biscuits
100g melted butter
Filling
380g cream cheese
380g tin of Caramel Top n Fill
1 tbs lemon juice
salt, to taste
Ganache
150g milk chocolate
150g thickened cream
Salted Caramel Sauce
1 cup brown sugar
3/4 thickened cream
60g butter
salt, to taste
Crushed pretzels (optional)
Method
Place biscuits in food processor and blitz until they create a crumb. Add melted butter and blitz until mixed.
Pour crumb into 19 cm springform pan and press gently into base and up sides (about 3/4 of the way).
Place in fridge while you make the filling.
Place cream cheese in mixer/processor and beat until smooth. Add caramel top n fill and lemon juice and blend until smooth and creamy. Salt to taste.
Pour filling over base and return to fridge to set (4 hours or overnight is best).
Once cheesecake has been setting for a few hours start on your ganache and salted caramel sauce.
To make the ganache place chocolate and cream in a microwave safe bowl. Microwave for 30 seconds, then stir. Return to microwave and cook for a further 30 seconds. Remove and stir until all the chocolate is melted and the ingredients are well combined. If necessary return to microwave for a further 10 seconds at a time. Let ganache cool and thicken for half an hour or so, stirring occasionally.
To make the caramel sauce combine ingredients in a saucepan and place over medium high heat until butter is melted, stirring occasionally. Once butter is melted simmer mixture for 4 minutes stirring constantly. Set sauce aside and allow to cool.
If adding pretzels, place a handful in food processor and blitz for a few seconds.
Once your sauce and ganache have cooled, remove cheesecake from the fridge. Drizzle ganache and caramel sauce over the top. Sprinkle pretzels over the cheesecake. Return to fridge for a short while to allow the toppings to set.
Enjoy!
Prep time: 30 minutes
Set time: 5+ hours (overnight is best)
Base
250g choc ripple biscuits
100g melted butter
Filling
380g cream cheese
380g tin of Caramel Top n Fill
1 tbs lemon juice
salt, to taste
Ganache
150g milk chocolate
150g thickened cream
Salted Caramel Sauce
1 cup brown sugar
3/4 thickened cream
60g butter
salt, to taste
Crushed pretzels (optional)
Method
Place biscuits in food processor and blitz until they create a crumb. Add melted butter and blitz until mixed.
Pour crumb into 19 cm springform pan and press gently into base and up sides (about 3/4 of the way).
Place in fridge while you make the filling.
Place cream cheese in mixer/processor and beat until smooth. Add caramel top n fill and lemon juice and blend until smooth and creamy. Salt to taste.
Pour filling over base and return to fridge to set (4 hours or overnight is best).
Once cheesecake has been setting for a few hours start on your ganache and salted caramel sauce.
To make the ganache place chocolate and cream in a microwave safe bowl. Microwave for 30 seconds, then stir. Return to microwave and cook for a further 30 seconds. Remove and stir until all the chocolate is melted and the ingredients are well combined. If necessary return to microwave for a further 10 seconds at a time. Let ganache cool and thicken for half an hour or so, stirring occasionally.
To make the caramel sauce combine ingredients in a saucepan and place over medium high heat until butter is melted, stirring occasionally. Once butter is melted simmer mixture for 4 minutes stirring constantly. Set sauce aside and allow to cool.
If adding pretzels, place a handful in food processor and blitz for a few seconds.
Once your sauce and ganache have cooled, remove cheesecake from the fridge. Drizzle ganache and caramel sauce over the top. Sprinkle pretzels over the cheesecake. Return to fridge for a short while to allow the toppings to set.
Enjoy!
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