Triple Chocolate Cheesecake

with

Burnt Caramel

Do we really need a special occasion to eat Chocolate? Any occasion is the right time for chocolate. It is the one ingredient that is sure to be a crowd pleaser. You can sit back and enjoy the oohs and aahs from your family and friends!

This is a dense and creamy cheesecake with chocolate cookies, dark chocolate and cocoa to add intensity. Topped with the gooey goodness of  burnt caramel on top!

 

 

2 pkgs. brick cream cheese, room temperature

500 ml sour cream

2 tbsp flour

1/3 cup + 3 tbsp sugar

1 tbsp instant coffee

1/2cup chopped  50% dark chocolate, melted

2 tbsp cocoa

1 tsp vanilla extract

2 lg eggs

 

Crust:

2 sleeves, crushed Oreo cookies

3-4 tbsp melted shortening

 

Caramel Topping:

1/4 cup dolce de leche condensed milk

1/4 cup caramel topping

 

Place a small ovenproof container 3/4 filled with water into the oven and preheat the oven to 325F. *This is a bain marie and will prevent cracks on the top of the cheesecake*

 

In a mixer beat cheese, sour cream, vanilla and sugar together until the cheese is thoroughly smooth and free of lumps for approx. 2min.

 

Add coffee, cocoa, melted chocolate, flour and continue mixing until no streaks remain.

 

Drop in eggs and beat only until combined. Over beating eggs will allow cheesecake to rise and crack when it settles.

*chop chocolate and melt in the microwave for 1min on high. Remove and stir until melted. If it does not completely melt reheat for another 30sec. depending on you microwave power*

 

Crust: Chop cookies in a food processor to fine crumbs and add melted shortening to combine.

*Place shortening into a ramekin and melt in microwave for 1 min. or in a small saucepot over med. heat*



 

Press crumbs into the bottom of an 8" or 9" springform pan with the back of a spoon or bottom of a glass. *If mixture sticks, dip spoon/glass into sugar* Lined with parchment paper on bottom and sides for easy removal. *dab the bottom and sides of the parchment with residue from shortening ramekin to "stick" paper to the pan.*

 

 

Carefully pour the cheesecake mixture over the crumbs. I like to use the back of a large serving spoon to deflect the stream of the heavy mixture onto the crumbs which may move the crumbs.  Spread evenly and bang the pan to release any bubbles. Break the bubbles with a swirl of a spoon.

Place on a large enough baking sheet and bake for 60min. Remove from oven and allow to cool for 5min. Unlock the springform and continue to allow to cool.  *Leave the parchment on the cheesecake while cooling. This helps it keep it's shape*

 

Refrigerate 1 day in advance for superior flavour. Can stay up to 3 days in refrigerator.

 

Caramel: In a small sauce pot blend ingredients on med high.  Stirring constantly and watching carefully, allow the mixture to slightly scorch on the bottom, creating the "burnt" smoky scent and taste. Using a spatula remove caramel to stop scorching and place in a covered bowl.

 

Allow to cool and refrigerate until needed. When needed, bring to room temp. and pour over centre of cheesecake. 

 

Enjoy with love!