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Chocolate and Caramel Cheesecake

Chocolate Caramel Cheesecake

Paula
A triple-layered chocolate caramel cheesecake featuring a dense chocolate cream layer, a generous and aromatic caramel layer with crunchy hazelnuts, and topped with an airy, velvety layer of cream cheese-based cream.
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Prep Time 40 minutes
Waiting Time 8 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American, International
Servings 12 servings

Ingredients
 
 

For the base:

  • 400 g graham crackers (or digestive biscuits)
  • 100 g butter
  • 1 tbsp cocoa

For the chocolate cream:

  • 200 g dark chocolate
  • 100 ml condensed milk
  • 50 g butter
  • 50 ml cream
  • 2 g gelatin
  • 2 tbsp water

For the caramel cream:

  • 150 g sugar
  • 80 g butter
  • 80 g cream
  • 100 g hazelnuts
  • 1 pinch of salt

For the cream cheese:

  • 400 g cream cheese
  • 100 g condensed milk
  • 400 ml whipping cream
  • 2 tbsp vanilla powdered sugar

Instructions
 

For the base:

  • Finely crush the graham crackers (or biscuits) and mix in the cocoa powder. Melt the butter over a low heat and pour it over graham crackers and cocoa mixture. Stir gently.
  • Line a 24cm (9 ½ inch) baking pan with parchment paper. Place the mixture in the baking pan and gently spread them over the base and side of the pan. Press well with the bottom of a glass. Refrigerate.

For the chocolate cream:

  • Hydrate the gelatine in cold water. Melt the chocolate over a low heat along with the condensed milk, butter, and cream. Once the mixture is homogeneous take it off the heat and add the gelatin.
  • Take the base from the refrigerator and spread the chocolate cream over it. Refrigerate again.

For the caramel cream:

  • Caramelize the sugar. When it turns into caramel, add the salt and cream and stir quickly to prevent the cream from hardening. Add the butter and continue to mix until you get a homogeneous cream. Chop the hazelnuts and place them over the cream.
  • Remove the cake from the refrigerator and spread the caramel cream over the chocolate cream. Put the cake back in the fridge.

For the cream cheese layer:

  • Mix the cream cheese with the condensed milk until the cream is homogeneous. Whisk the whipping cream and vanilla sugar into a firm foam. Fold the whipped cream into the cheese cream.

Assemble the cake

  • After the caramel cream has hardened in the fridge, spread the cream over the top.
  • Leave the cake in the fridge overnight to allow the creams to harden. Carefully remove the ring from the pan. Decorate the cake with melted chocolate and chocolate sticks.
    To slice, use a heated knife. Enjoy!

Notes

No-bake Chocolate Caramel Cheesecake
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