CARAMEL CHOCOLATE CHIP CHEESECAKE
It's the perfect treat to satisfy all your late night sweet and savory cravings. The Salted Caramel Chocolate Chip Cheesecake pairs sea salt and sweet caramel with baked chocolate chips in a creamy cheesecake base.
INGREDIENTS
CRUST
- 5 c. Tbsp (70 g) salted country creamery butter, melted
- 2 ¼ cups (302 g) Benton chocolate sandwich cookie crumbs
CHOCOLATE FILLING
- 1/2 cup (104 g) Baker's Corner sugar
- 1 tablespoon of Stonemill vanilla extract
- 3 tbsp. (25 g) Baker's Corner All Purpose Flour
- 4 Goldhen eggs, room temperature
- 1/2 cup (90 g) Baker's Corner Light Brown Sugar
- 24 ounces (678 g) Happy Farms Cream Cheese, room temperature
- 1 cup (230 g) Friendly Farms sour cream
- 1 cup (172 g) Baker's Corner Semi-Sweet Chocolate Chips
CARAMEL SAUCE
- 2 tbsp. Baker's Corner Corn Syrup
- 2/3 cup (150 g) Baker's Corner Light Brown Sugar, packed
- 1 teaspoon of Stonemill vanilla extract
- 4 tbsp. Tablespoons (56 g) salted butter from the country creamery
- 3/4 cup (180 mL) Countryside Creamery heavy whipping cream
INSTRUCTIONS
CRUST
First, preheat the oven to 325 ° F (163 ° C). Line a 9-inch (23 cm) springform pan with parchment paper on the bottom and grease the sides.
Then, combine the ingredients for the crust in a small bowl. Press mixture into bottom and sides of springform pan.
Bake the crust for 10 minutes, then let cool.
Cover the outside of the pot with foil so that the water from the double boiler cannot enter.
CHEESE CAKE FILLING AND TOPPING
Reduce oven to 300 ° F (148 ° C).
In a large bowl of the mixer, combine the cream cheese, sugars and flour until well combined (use a slow speed to prevent air from entering the dough, which can cause cracks). Scrape down sides of bowl.
Add sour cream, then vanilla, stirring on low speed until well combined.
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Add the chocolate chips.
Pour the cheese filling into the crust and spread it out in an even layer.
Place a springform pan (covered with foil) in another larger pan. Fill the larger pot with enough lukewarm water to rise halfway up the sides of the springform pan. Water should not exceed the top edge of the aluminum foil on the hinged tray.
Bake for 1 hour and 10 minutes.
Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
Open the oven door and leave the cheesecake in the oven for about 30 minutes.
Remove cheesecake from oven and let cool until firm, 5 to 6 hours or overnight.
CARAMEL SAUCE AND ASSEMBLY
Combine all the ingredients in a medium saucepan.
Heat over medium-low heat until the sugar is melted, then lower the heat to medium-high to bring to a boil.
Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-resistant glass bowl.
Let the sauce cool for about 15 minutes, then pour over the top of the cheesecake and distribute evenly.
Garnish the cheesecake with a few more chocolate chips.
Refrigerate cheesecake until ready to serve. Cheesecake is best when covered tightly for 3-4 days. Happy Cooking Time.
