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Caramel chocolate cheesecake

  • 0:20 Prep
  • 1:10 Cook
  • 8 Servings


  • 1 cup plain flour
  • 3 teaspoon baking cocoa
  • 1/4 cup caster sugar
  • 80g butter, cut into cubes
  • 1 tablespoon iced water
  • Dutch cocoa, sifted, to decorate
  • 2 x 250g blocks cream cheese, softened
  • 2 x 300ml tubs whipping cream
  • 380g can top ā€™nā€™ fill caramel
  • 1/4 cup brown sugar
  • 2 tablespoon cornflour
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • 1
    Preheat oven to 180C (160C fan-forced). Grease a 22cm springform tin and line the base with baking paper.
  • 2
    To make base, combine flour, cocoa and sugar in bowl. Rub in butter to form clumps. Add water and bring mixture together to form a soft dough. Press evenly into base of tin. Bake for 15 minutes. Remove from oven and place on baking tray. Reduce oven to 160C (140C).
  • 3
    To make filling, process cream cheese in a food processor until smooth. Add 1 cup cream, caramel, brown sugar, cornflour, eggs and vanilla and process until smooth. Pour over base. Bake for 50-55 minutes, until golden and centre just set but still very slightly wobbly. Refrigerate for 2-3 hours, until cold.
  • 4
    Beat remaining cream and spread over cheesecake. Return to fridge until ready to serve. Dust lightly with cocoa and cut into wedges to serve.

Source: taste.com.au


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