Ingrédients pour Chocolate Caramel Mocha Cheesecake
- Not found in recipe; recipe uses 1 3/4 cups chocolate graham cracker crumbs.
- 1/2 cup (1 stick) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1/4 cup dark brown sugar
- 1/4 cup cornstarch
- 4 large eggs
- 1 large egg yolk
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder or instant coffee granules
- 2 tablespoons hot water
- 1 1/2 cups sugar (1/4 cup for crust, 1 1/4 cups for filling)
- 1 cup milk chocolate chips, melted
- 1 tablespoon dark corn syrup (for optional caramel topping/garnish)
- 1 3/4 cups chocolate graham cracker crumbs
- 1/2 cup caramel sauce (homemade or storebought)
- 1/4 cup heavy cream
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Comment préparer Chocolate Caramel Mocha Cheesecake
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool completely.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in the melted chocolate, brewed espresso, and vanilla extract. In a separate bowl, whisk together the caramel sauce, heavy cream and fold gently into the cheesecake batter.
- Pour the batter into the prepared crust and bake in a water bath at 325°F (165°C) for 70-75 minutes or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes.
- Cool completely in the oven with the door ajar. Then, refrigerate for at least 4 hours, or preferably overnight, before serving. Top with chocolate ganache (recipe not included, but easily found online).
- Optional: Garnish with chocolate shavings, caramel drizzle, or fresh berries before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
182g
Fat
112g
Carbs
21g
