CHOCOLATE CARAMEL CHEESECAKE
Oreo Cookie Crust
300 grams Crushed Oreos or 1 and 1/2 cups
100 grams butter, melted or 1/2 cup butter
600 grams cream cheese or 3 blocks of cream cheese
1 can condensed milk (397gms)
50 ml sugar
4 to 5 TBSP lemon juice (approx 1 lemon)
2 tsp vanilla extract
3 large eggs
100 grams dark chocolate (70%)
Grease 7 to 9 inch springform pan.
Combine oreo crumbs and melted butter in a bowl.
Press mixture onto the bottom of the pan and up the sides of the pan.
Cover the bottom and halfway up the sides of the springform with aluminum foil.
Put in fridge while you prepare the cheesecake.
Preheat oven to 320 degrees F.
In bowl beat cream cheese and condensed milk until smooth.
add sugar, lemon juice, eggs and vanilla extract.
beat until fully mixed.
melt chocolate and let cool.
scoop 1/3 of the cheesecake batter and add melted chocolate and pour into the oreo crust.
add the rest of the batter on top of the chocolate batter.
Boil water for the water bath.
Prepare waterbath in a large pan. I used 3 custard bowls to sit my cheesecake.
If your springform pan is leakproof, you can have the water sit halfway of the pan.
Bake for 1 and 15 minutes or until cheesecake is set. It should move slightly.
Let cool completely and cover the pan with aluminum foil and place in fridge overnight or over 6 to 8 hours
Prepare Caramel and chocolate ganache.
I just bought the jarred Caramel Sauce
100 gms of Chocolate or 4 squares
100 ml heavy cream
Chop chocolate squares and melt in low heat. Cool and slowly add thick cream. Stir until well blended and shiny.
Remove cheesecake from springform pan.
Drizzle caramel over the top.
Put back in fridge. to cool and set.
Remove cheesecake from fridge.
Pour chocolate ganache over the caramel topping.
Toast pecans in toaster oven until golden brown, let cool.
Then decorate over chocolate ganache.