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? make certain to undertake this reader-favorite recipe for salted caramel! Or these thick, salted caramel brownies.
- 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
To prepare cheese:
Preheaat oven 325 degrees. Employ an outsized roasting pan within the bottom 2/3 of the oven, heat the pan as well!
Prepare the springform pan by wrapping rock bottom of the tray (outer) with a double layer of aluminium foil . Spray the pan with nonstick baking spray and line rock bottom (inside) with a circle of parchment paper. Meanwhile, bring back a boil a kettle of water for later use.
Beat cheese with sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.
Whisk together soured cream , cream , and vanilla. Pour into a 9-inch springform pan. Place the tray within the center of the preheated roasting tray within the oven. Slowly pour boiling water into the roasting pan, until about 2.5 cm of water has risen to the edges of the springform pan.
Bake the cheesecake for 45 minutes. close up the oven and leave the cheesecake within the oven for a further half-hour . Remove and funky completely on the counter.
When chilled, transfer the whole springform mold to the freezer for several hours or overnight. I put it within the freezer for about two hours. ** If using within 24 hours, be happy to refrigerate the cheesecake only!
For the cake layer:
Prepare cake consistent with package directions for 9-inch cake. Or, like me, make your own homemade bittersweet chocolate cake using this recipe
Whisk butter during a bowl for 2-3 min , TO fluffy. Adding caramel sauce, granulated sugar , milk, and kosher salt.
Beat for 5-6 min until soft and creamy.
On a cake plate, put one layer of cake , on top of it the cheesecake.& adding other layer cake . Spreading decorating cream everywhere the cake, the edges and therefore the top.
Place the frozen cake within the refrigerator while you prepare the chocolate ganache.
For the ganache:
In a microwave-safe bowl, mix bittersweet chocolate with cream . Heat 30 seconds. Stir and warmth for a further 30 seconds. Blend for several minutes until smooth. Allow to chill slightly.
Once cooled. cover the cooled cake. Drizzle the remaining 2 tablespoons of the caramel sauce and sprinkle with a pinch of kosher salt. Put the cake within the fridge until it’s able to serve!