SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt
- Preheat oven to 350°.
- Add a cake pan half full of water to lower shelf in oven.
- Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides. Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
- Beat cream cheese with sugar until light and creamy.
- Add salt and eggs one at a time, beating until creamy after each addition.
- Beat in sour cream, heavy cream, lemon juice and vanilla.
- Pour into prepared pan and place in preheated oven. Immediately lower temperature to 325°.
- Bake 45 minutes.
- Turn oven off and leave cake in for 30 more minutes.
- Remove from oven and cool on rack until completely cool.
- When cool, wrap in saran and place in freezer for 2-3 hours.
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt
- Grease and "flour" 2 9-inch pans. I use cocoa instead of flour so the coloring matches.
- Preheat oven to 350 degrees.
- Cream together butter and sugar until fluffy.
- Add eggs and beat well.
- Sift together the flour, cocoa, salt and baking soda.
- Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
- Pour into prepared pan(s).
- Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt
- Beat butter until fluffy.
- Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
- Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
- Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit.
- Add the heavy cream in a thin stream, stirring constantly until smooth.
- Add salt and blend well.
- Transfer the caramel to a heatproof container and allow to cool.
4 ounces dark chocolate
1/3 cup heavy cream
- In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.
ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt
- On a cake plate arrange 1 chocolate cake layer.
- Top with the cheesecake layer.
- Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
- Add 2nd chocolate cake to the later. Gently press the layers together.
- Frost cake.
- Add ganache to the top (some will run down sides).
- Sprinkle with salt and then add remaining Heath bar pieces.
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