Ingredients
FOR CRUST- 2 1/2 cupsfinely crushed oreo cookies
- 5 tablespoonsbutter
- 3 (8 ounce) packscream cheese, at room temperature
- 1 cupgranulated sugar
- 3large eggs, at room temperature
- 1 cupsour cream, at room temperature
- 1 teaspoonvanilla extract
- 1/4 cupheavy cream
- 8Ghirardelli Dark Chocolate with sea salt caramel filled squares candies
- 1 1/4 cupheavy whipping cream
- 8Ghirardelli Dark Chocolate with sea salt caramel filled sqares candy's
- Sliced Ghirardelli Dark Chocolate with sea salt caramel filled squares, about 2. Chill before slicing for best slices
Instructions
1_ MAKE CRUST2_ Spray a 9 inch springform pan with bakers spray
3_ Combine oreo crumbs and melted butter in a bowl and mix well
4_ Press into bottom and sides of springform pan, freeze while preparing filling.
5_ MAKE CHEESECAKE FILLING. PREHEAT OVEN TO 350
6_ Have salted chocolate candy sqares un wrapped in a bowl. Heat the 1/4 cup heavy cream until hot but not boiling. Pour over candy, let sit 30 seconds then whisk until well blended, set aside, this is the swirl mixture for the cheesecake
7_ Beat cream cheese in a large bowl until creamy
8_ Add sugar and vanilla and beat in well
9_ Add eggs, one at a time beating each egg in
10_ Stir in sour cream until completely incorporated
11_ Remove crust from freezer and wrap bottom and sides with a double thickness of foil
12_ Spread 1/2 of cheesecake filling in crust
13_ Drop spoonfulls of melted salted chocolate caramel on top of batter, using 1/2 of it
14_ Using a skewer or thin knife pull chocolate caramel mixture through batter to make a swirl pattern
15_ Add remaining cheesecake batter on top and smooth over
16_ Drop remaining chocolate caramel mixture in spoonfulls on top of batter
17_ Swirl the chocolate caranel through batter
18_ Place cheesecake in a large baking pan, add hot water to come up 1/2 of sides of cheesecake and place in preheated oven. Bake 60 to 80 minutes until the sides appear to be set but the middle is still wobbly
19_ Cool on a rack, lightly covered with foil until cooled to room temperature. Then remove foil, cover and refrigerate overnight
20_ Run a thin knife around edges of pan and unlock sides of springform pan
21_ MAKE SALTED CHOCOLATE CARAMEL WHIPPED CREAM
22_ Have dark chocolate caramel candy's in a large bowl. Heat cream until hot but not boiling, pour over candy's, let sit 30 seconds then whisk until completely blended. Refrigerate until completely cold.at least 4 hours.
23_ Right before ready to garnish, beat chocolate caramel cream until light and fluffy
24_ Pipe around and in center of cheesecake, add sliced salted chocolate caramel candy's. Store in refrigerator but allow about 10 minutes at room temperature for best flavor
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