Salted Caramel Chocolate Cheesecake

• Vegetarian

• Refrigerated

  • 250 g Eggs large 5

• Condiments

  • 1/4 Recipe caramel sauce

• Baking & Spices

  • 1 cup Baking chocolate, semi-sweet
  • 1 1/4 cup Brown sugar
  • 3 tbsp Cocoa powder, unsweetened
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans optional

• Snacks

  • 1/2 Recipe brownie
  • 1/4 Recipe ganache *optional for the rosettes and to stick on the brownie base

• Dairy

  • 1 tbsp Butter, unsalted
  • 3 8oz packages Cream cheese
  • 1/4 cup Sour cream

• Liquids

  • 4 tbsp Water, HOT

Found on gretchensbakery.com

Description

Ingredients

• Cream Cheese 3- 8oz packages (675g)
• Brown Sugar 1¼ cup (262g)
• Eggs Large 5 (250g)
• Semi Sweet Baking Chocolate 1 cup (170g)
• Unsweetened Cocoa Powder 3 tablespoons (18g)
• Hot Water 4Tablespoons (60ml)
• Vanilla Extract 2 teaspoons (10ml)
• Unsalted Butter 1 tablespoon (14g)
• Sour Cream ¼ cup (57g)
• ¼ Recipe Caramel Sauce
• ½ Recipe Brownie baked in 8 pan
• ½ cup chopped pecans *optional
• ¼ Recipe Ganache *optional for the rosettes and to stick on the brownie base

Directions

• First combine the cocoa powder and hot water and vanilla to a paste.
• Add the melted butter, whisk smooth
• Add the melted chocolate to that and whisk smooth- reserve.
• Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
• Add the sugar blend well.
• Add the eggs one at a time and mix well in between additions.
• Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
• Add the melted chocolate mixture and blend well
• Add the sour cream last
• Pour batter into the prepared pan
• Bake in a water bath in a preheated 350° F oven for 15 minutes then lower the temperature to 325° F and bake for another hour. It will take approximately 1 hour and 15 minutes total.
• Cool completely at room temperature and then overnight in the refrigerator
• Un-mold the cheesecake onto the brownie base with a small amount of ganache glue and top with caramel sauce.
• Add thickened ganache rosettes, sprinkle with coarse sea salt and optional chopped pecans