Salted Caramel Chocolate Cheesecake Cake


The extreme beautiful, delicious layered cake ! Salted Caramel Chocolate Cheesecake is nicely . Two rich chocolate brownies with a sweet cheesecake center. Topped with caramel frosting, chocolate ganache, and salted caramel sauce.

Do you like salted caramel? Be sure to try this reader-favorite recipe for salted caramel! Or these thick, salted caramel brownies.

* Ingredients :

+To prepare the cheese:

° 2 kg (8 oz) packages, soft cream cheese

° 2/3 cup granulated sugar

° a pinch of salt

° 2 large eggs

° 1/3 cup sour cream

° 1/3 cup heavy cream

° 1 teaspoon vanilla

+To prepare the cake:

° 1 recipe for Chocolate Cake Layers (9 inch Layers) - homemade or cake mix is ​​good

+To freeze:

° 1 cup butter, soft

° 1/2 cup caramel sauce (homemade caramel sauce or a good jar)

° 4 cups powdered sugar

° 2 tablespoons milk

° 1/2 teaspoon kosher salt

+For the ganache:

° 4 ounces dark chocolate

° 1/3 cup heavy cream

° 2 tablespoons caramel sauce

° pinch of kosher salt

* Directions :

To prepare cheese:

Preheaat oven 325 degrees. Employ a large roasting pan in the bottom 2/3 of the oven, heat the pan as well!

Prepare the springform pan by wrapping the bottom of the tray (outer) with a double layer of aluminum foil. Spray the pan with nonstick baking spray and line the bottom (inside) with a circle of parchment paper. Meanwhile, bring to a boil a kettle of water for later use.

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.

Whisk together sour cream, heavy cream, and vanilla. Pour into a 9-inch springform pan. Place the tray in the center of the preheated roasting tray in the oven. Slowly pour boiling water into the roasting pan, until about 2.5 cm of water has risen to the sides of the springform pan.

Bake the cheesecake for 45 minutes. Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes. Remove and cool completely on the counter.

When chilled, transfer the entire spring form mold to the freezer for several hours or overnight. I put it in the freezer for about two hours. ** If using within 24 hours, feel free to refrigerate the cheesecake only!

For the cake layer:

Prepare chocolate cake according to package directions for 9-inch cake. Or, like me, make your own homemade dark chocolate layer cake using this recipe

To freeze:

Whisk butter in a mixing bowl for 2-3 min , TO fluffy. Adding caramel sauce, powdered sugar, milk, and kosher salt.

Beat for 5-6 min until soft and creamy.

to assemble:

On a cake plate, put one layer of chocolate cake, on top of it the cheesecake.& adding other layer chocolate cake. Spreading decorating cream all over the cake, the sides and the top.

Place the frozen cake in the refrigerator while you prepare the chocolate ganache.

For the ganache:

In a microwave-safe bowl, mix dark chocolate with heavy cream. Heat 30 seconds. Stir and heat for an additional 30 seconds. Blend for several minutes until smooth. Allow to cool slightly.

Once cooled. Spread over the cooled cake. Drizzle the remaining 2 tablespoons of the caramel sauce and sprinkle with a pinch of kosher salt. Put the cake in the fridge until it's ready to serve!


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