Chocolate-caramel cheesecake

Category: Confectionery
Chocolate-caramel cheesecake

Ingredients

Jubilee cookies 130gr
sugar 40gr
butter 80gr
cocoa 1 st. l.
curd cheese 900gr
cream 33% 120gr
large egg 3 pcs
milk chocolate 170gr
sugar 140gr
starch 40gr
vanilla sugar 1 sachet
hard toffee 300gr
milk 800ml
butter 60gr
sugar 1 tbsp. l.
split form 27cm

Cooking method

  • The foundation:
  • grind cookies with a blender, add melted butter, cocoa, cover the bottom of the form with baking paper, put out the sand crumbs, tamp and bake in the oven at 170g. 7 minutes. Take out the form, cool.
  • Cheese mass. It is very important that the food is at room temperature and whisk the ingredients at the lowest speed possible.
  • Melt milk chocolate in a water bath, leave to cool. Beat the curd cheese with a mixer with hook attachments, gradually adding sugar. Then add cream and beat. Beat eggs one at a time, beat. Add starch and vanilla sugar, beat. Pour a little cheese mass, combine with melted chocolate, then combine with the main cheese mass, beat a little more. Pour the cheese mass onto the prepared crust. It is good to cover the bottom and sides of the split form first with cling film, then with foil, in order to prevent moisture from entering. Place the mold in another, larger container, into which to pour hot water up to the middle. Bake the cheesecake in an oven preheated to t = 170C for 90 minutes (top and bottom heat). The middle of the finished product should shake slightly. Run a knife along the mold and leave the cheesecake to cool at room temperature.
  • Butterscotch icing.
  • In a saucepan, combine butter, sugar, milk and bring to a boil. Pour in toffee immediately after boiling. Boil the glaze over low heat until lightly thickened. Then let it cool slightly and coat the top and sides of the cheesecake.

The dish is designed for

12

Time for preparing:

1,5 hour

Note

The recipe from the culinary site. ru from the author chef Ruletka

louisa
I couldn't find where to divide the ingredients for the base, cheese mass and caramel in the recipe ((

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