Chocolate Caramel Cheesecake
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Ingredients
8-10 servings
- 1 crumb crust (recipe below)
- 1 cup sugar
- 3/4 cup heavy cream
- 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 1/2 cup sour cream
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/8 teaspoon salt
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Preparation
Step 1
Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
Step 2
Preheat oven to 350°F.
Step 3
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
Step 4
Cook caramel without stirring, swirling pan, until deep golden.
Step 5
Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden).
Step 6
Cook over moderately low heat, stirring, until caramel is dissolved.
Step 7
Remove from heat and whisk in chocolate until smooth.
Step 8
Stir in sour cream.
Step 9
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed.
Step 10
Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Step 11
Put springform pan with crust in a shallow baking pan.
Step 12
Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Step 13
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.)
Step 14
Chill cake, loosely covered, at least 6 hours.
Step 15
Remove side of pan and transfer cake to a plate.
Step 16
Bring to room temperature before serving.
Step 17
Save recipe for the next time?
Chef's notes
Making caramel is a chore, especially this one as it demands you break down the sugar twice.
This is not a cake you get away with only making once. In fact, a certain Teddy Graham-loving husband of mine has really not shut up about it since.
I actually double crumb crusts; I can never get enough cookie.
