Again looking for inspiration recipes caramel chocolate cheesecake that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious caramel chocolate cheesecake should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of caramel chocolate cheesecake, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare caramel chocolate cheesecake good wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for make

1. Take 200 grams Cream cheese
2. Take 90 grams Sour cream
3. Prepare 30 grams Granulated sugar
4. Use 2 large Egg
5. Prepare 100 grams Bitter chocolate
6. Take 1 tsp Brandy
7. Take 150 grams Caramel Cream
8. Prepare Bottom:
9. Prepare 100 grams Biscuits
10. Prepare 50 grams Melted butter (unsalted)

Caramel Chocolate Cheesecake Wonderland™ Our Winter Wonder! *Product is currently unavailable Stop wondering what to bring to your holiday party and start enjoying this wonderful Wonderland! Ingredients: Layers of moist Devil's Food Cake and Caramel Chocolate Cheesecake Ice Cream with Graham Cracker Pie Crust wrapped in fluffy White Frosting cream, skim milk, water, liquid sugar (sugar, water), sugar, corn syrup, canola oil, cream cheese (pasteurized milk, cream, cheese cultures, salt, carob bean gum. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add sugar and eggs, and continue beating until smooth.

How to make Caramel Chocolate Cheesecake:

1. Preparations: Line the bottom and sides of the mold with parchment paper, and wrap the outside edges with aluminum foil. Boil water for the hot water bath.
2. Roughly mince the chocolate, and melt in the hot water bath. Preheat the oven to 170°C.
3. Make the crust: Break up the biscuits in a food processor, add butter once it has become crumbly, then blend again.
4. Pack into the bottom of the mold, and store in the fridge until use.
5. Place the cheese and sour cream in a bowl, mix until smooth, then add in the sugar, eggs, caramel, chocolate, and brandy in that order, mixing between each addition.
6. Pour into the mold, and gently drop the mold twice onto a work surface to remove any air pockets. Place into the oven in the pan of water, and bake in the hot water bath for 50 minutes.
7. After baking, drop the mold from a height of 15 cm onto a work surface to push out the hot air. Stick a knife between the mold and the paper, and go around the cake once.
8. Discard the hot water in the pan, return the cake to the oven, and let sit for one hour. Take it out to cool, let it rest in the mold overnight, and it's done.
9. Done and ready to serve!

In a separate bowl whip the remaining cream until the standing in soft peaks. Sift in the cocoa powder and gently fold in with a spatula. Scrape the sides of the bowl down. Add in the eggs and mix until just combined. Evenly split and pour the cheesecake batter into the two prepared pans.

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