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Chocolate-Caramel Cheesecake

Source of Recipe


Unknown






List of Ingredients



• -- Crust --
  
• 1/3 cup hazelnuts, toasted and skinned
  
• 1 Tbsp sugar
  
• 3/4 cup chocolate wafer crumbs (about 15 cookies)
  
• 3 Tbsp butter (or margarine), melted
  
• 1/4 tsp espresso powder
  
• *
  
• 1 cup sugar
  
• 1/3 cup water
  
• 1/2 cup heavy or whipping cream
  
• 3 pkgs. (8 oz. each) cream cheese, at room temperature
  
• 3 large eggs, at room temperature 20 to 30 minutes
  
• 1 large yolk, at room temperature 20 to 30 minutes
  
• 2 tsp vanilla extract
  
• 6 ounces bittersweet or semisweet chocolate squares, melted and cooled
  
• 1 tsp espresso powder dissolved in 1 tsp hot water
  
• *
  
• -- Caramel Sauce --
  
• 1-1/2 cups sugar
  
• 1/2 cup water
  
• 1 cup heavy or whipping cream
  
• *
  
• 16 whole hazelnuts
  
• 1 ounce bittersweet or semisweet chocolate square, melted
  






Instructions



1. Make crust: Heat oven to 350 degrees (F). Combine cooled hazelnuts and sugar in a food processor; pulse until finely ground. Add cookie crumbs, butter, and espresso powder; pulse until evenly moistened. Press evenly over bottom of a 9-inch springform pan. Bake until firm to the touch, 8 to 10 minutes. Cool on a wire rack. Wrap outside of the springform pan securely with heavy-duty foil.
   
   
2. To make caramel mixture, combine sugar and water in a small saucepan. Cook over medium heat, stirring, until sugar dissolves. Increase heat to medium-high and cook mixture until it is golden amber in color. (Do not stir after increasing the heat.) Remove saucepan from heat and carefully stir in a little of the cream with a long-handled spoon (mixture will be bubbly). When bubbles subside, stir in remainder of the cream until smooth. Pour into a glass measure and let stand until cooled to room temperature.
   
   
3. Meanwhile, beat cream cheese in a large mixer bowl at medium speed (medium-high for handheld mixer) until light and fluffy, about 5 minutes. Gradually beat in caramel mixture. Add eggs and egg yolk, one at a time, beating well after each addition, scraping sides of bowl until blended. Beat in vanilla. Transfer 2-1/2 cups of the cream cheese mixture to a small bowl and refrigerate. Beat chocolate and espresso mixture into remaining cheese mixture until smooth. Pour chocolate filling into cooled crust. Place in freezer 30 minutes.
   
   
4. Pour reserved caramel-cream cheese mixture over chocolate layer. Place springform pan in large roasting pan. (Make sure there is at least 1 inch of space between edge of springform and roasting pan.) Place roasting pan on oven rack. Carefully pour enough boiling water into roasting pan to reach halfway up side of springform pan. Bake 55 minutes, until center is just set. Remove from oven. Let cheesecake stand in water 30 minutes. Remove cheesecake from water; cool on a wire rack to room temperature. Cover; refrigerate 5 hours. (Can be made ahead. Cover and refrigerate overnight.)
   
   
5. Make caramel sauce: Combine sugar and water in a small saucepan. Cook over medium heat, stirring, until sugar dissolves. Increase heat to medium-high and cook mixture until it is golden amber in color. (Do not stir after increasing heat.) Remove saucepan from heat and carefully stir in a little of the cream with a long-handled spoon. When bubbles subside, stir in remainder of the cream until smooth. Pour into a bowl and let stand until cool. Remove side of springform pan. Dip each whole hazelnut halfway into melted chocolate; place on top of cheesecake. Serve cheesecake with sauce.
   
   Makes 16 servings.
   
   






Final Comments


NOTE: To toast hazelnuts, arrange them in a single layer on a baking sheet. Bake at 350 degrees (F) until lightly browned and skins are crackly, 12 to 15 minutes. Wrap nuts in a clean kitchen towel and let stand 5 minutes. Rub nuts in the towel to remove skins; cool completely.