The plethora of cheesecake recipes on the web always leave us spoiled for choice, but this baked chocolate and caramel version is for sure worth a try. Rich, decadent and a combination of sweet and savoury, it features an irresistible biscuit base smeared with caramel – then topped with cream cheese filling swirled with melted chocolate.
- 250 g butternut snap biscuits, broken into pieces
- 80 g unsalted butter, melted
- ⅓ cup (80 ml) pouring cream
- 100 g dark (semi-sweet) chocolate, chopped finely
- 500 g cream cheese, at room temperature
- ⅔ cup (150 g) caster (superfine) sugar
- 2 tsps vanilla bean paste
- 3 eggs
- ⅔ cup (160 g) sour cream
- 380 g canned caramel
Grease a deep 22 cm round cake pan; line base and side with baking paper, extending the paper 5 cm over side.
Process biscuits until fine. Add butter; process until combined. Press mixture evenly over base of pan. Refrigerate for 30 mins.
Meanwhile, heat cream in a small saucepan over low heat for 1 min or until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool for 15 mins.
Preheat oven to 160 C. Beat cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth (do not overbeat). Beat in eggs, one at a time, until combined; beat in sour cream.
Bake for 50 mins or until just set around the edge, but still slightly wobbly in the centre. Cool cheesecake in oven with door ajar. Refrigerate for 4 hrs or overnight. Stand at room temperature for 30 mins before serving.
TIP Whisk caramel before using. Swap butternut snap biscuits with plain or chocolate biscuits if you prefer. If you use another type of biscuit, add enough extra melted butter until the crumbs come together; you may need 125 g.
TIP Use a hot dry knife to cut the cheesecake, wiping the blade clean between cuts. The cheesecake can be made a day ahead; keep covered, in the fridge. Serve topped with whipped cream or ice-cream and grated chocolate.