Ingredients :
- FOR CRUST
- 2 1/2 cups finely crushed oreo cookies
- 5 tablespoons butter
- FOR SALTED CHOCOLATE CARAMEL SWIRL CHEESECAKE
- 3 (8 ounce) packs cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 8 Ghirardelli Dark Chocolate with sea salt caramel filled squares candies
- FOR SALTED CHOCOLATE CARAMEL WHIPPED CREAM
- 1 1/4 cup heavy whipping cream
- 8 Ghirardelli Dark Chocolate with sea salt caramel filled sqares candy's
- GARNISH
- Sliced Ghirardelli Dark Chocolate with sea salt caramel filled squares, about 2. Chill before slicing for best slices
Method :
- MAKE CRUST
- Spray a 9 inch springform pan with bakers spray
- Combine oreo crumbs and melted butter in a bowl and mix well
- Press into bottom and sides of springform pan, freeze while preparing filling.
- MAKE CHEESECAKE FILLING. PREHEAT OVEN TO 350
- 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
- Beat cream cheese in a large bowl until creamy
- Add sugar and vanilla and beat in well
- Add eggs, one at a time beating each egg in
- Stir in sour cream until completely incorporated
- Remove crust from freezer and wrap bottom and sides with a double thickness of foil
- Spread 1/2 of cheesecake filling in crust
- Drop spoonfulls of melted salted chocolate caramel on top of batter, using 1/2 of it
- Using a skewer or thin knife pull chocolate caramel mixture through batter to make a swirl pattern
- Add remaining cheesecake batter on top and smooth over
- Drop remaining chocolate caramel mixture in spoonfulls on top of batter
- Swirl the chocolate caranel through batter
- 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
- Cool on a rack, lightly covered with foil until cooled to room temperature. Then remove foil, cover and refrigerate overnight
- Run a thin knife around edges of pan and unlock sides of springform pan
- MAKE SALTED CHOCOLATE CARAMEL WHIPPED CREAM
- 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.
- Right before ready to garnish, beat chocolate caramel cream until light and fluffy
- 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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