Caramel Chocolate Coffee Cheesecake

Description:

Caramel Chocolate Coffee Cheesecake is an indulgent dessert that brings together the rich, smooth flavors of coffee, caramel, and chocolate on a creamy cheesecake base. The decadent combination of a crunchy chocolate crust, a velvety cheesecake filling, and the luscious caramel-chocolate coffee topping makes this dessert a true treat for coffee and cheesecake lovers alike. Perfect for any occasion, this dessert offers layers of flavor that will impress your guests.

Origin:

Cheesecake, a classic dessert made from cream cheese, eggs, and sugar, has evolved over time with many flavor variations. Adding caramel, chocolate, and coffee gives it a rich and complex flavor profile that has become popular for its luxurious taste and comforting richness.

Ingredients (Serves 12):

For the Crust:

• Chocolate graham cracker crumbs: 1 ½ cups (150 g)
• Granulated sugar: 2 tbsp (25 g)
• Unsalted butter (melted): ½ cup (115 g)

For the Cheesecake Filling:

• Cream cheese (softened): 24 oz (680 g)
• Granulated sugar: 1 cup (200 g)
• Sour cream: ½ cup (120 g)
• Eggs: 3 large
• Vanilla extract: 1 tsp
• Instant coffee granules: 1 tbsp (for a rich coffee flavor)
• Heavy cream: ½ cup (120 ml)
• Flour: 1 tbsp (optional, for added stability)

For the Caramel Chocolate Coffee Topping:

• Heavy cream: 1 cup (240 ml)
• Butter: 2 tbsp (30 g)
• Granulated sugar: ½ cup (100 g)
• Dark chocolate (chopped): 4 oz (115 g)
• Instant coffee granules: 1 tbsp (optional, for more coffee flavor)
• Vanilla extract: ½ tsp
• Sea salt: A pinch (optional, for salted caramel flavor)

Optional Ingredients:

• Chopped espresso beans: For topping, if you like extra coffee crunch
• Whipped cream: For garnish, optional
• Shaved chocolate: For added decoration

Instructions:

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust: In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
3. Press the Crust: Press the crumb mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Step 2: Prepare the Cheesecake Filling

1. Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
2. Add the Sugar and Sour Cream: Add the granulated sugar and sour cream, and continue to beat until smooth and combined.
3. Add the Eggs and Flavorings: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and instant coffee granules.
4. Add Heavy Cream and Flour: Mix in the heavy cream and flour (if using) until fully combined and the mixture is smooth.
5. Pour the Filling: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Bake the Cheesecake: Bake at 325°F (165°C) for 55-60 minutes, or until the edges are set, but the center still slightly jiggles when you shake the pan.
2. Cool in the Oven: Turn off the oven and leave the cheesecake in the oven for an additional 1 hour with the door slightly ajar to prevent cracking.
3. Chill: After the cheesecake cools, transfer it to the fridge and let it chill for at least 4 hours or overnight for the best texture.

Step 4: Make the Caramel Chocolate Coffee Topping

1. Make the Caramel Sauce: In a medium saucepan, combine the heavy cream, butter, and sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
2. Add the Chocolate and Coffee: Remove the saucepan from the heat and add the chopped dark chocolate, instant coffee granules (if using), vanilla extract, and sea salt. Stir until smooth and the chocolate is fully melted.
3. Cool the Topping: Let the caramel-chocolate coffee topping cool for 5-10 minutes before pouring it over the chilled cheesecake.

Step 5: Assemble the Cheesecake

1. Top the Cheesecake: Once the cheesecake has chilled and the topping has cooled slightly, pour the caramel chocolate coffee mixture evenly over the top of the cheesecake. Use a spatula to spread it out evenly.
2. Chill Again: Refrigerate the cheesecake for an additional 30 minutes to allow the topping to set.

Step 6: Serve

1. Serve: Slice the cheesecake, garnish with whipped cream or chopped espresso beans if desired, and enjoy!

Tips for Success:

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing to avoid lumps in the cheesecake filling.
• Avoid Overmixing: Overmixing the cheesecake batter can lead to cracks, so mix just until everything is smooth.
• Water Bath Option: To prevent cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in foil to prevent water from seeping in.

Recommendations:

• Pairing: This cheesecake pairs wonderfully with a cup of coffee, a glass of dessert wine, or a rich chocolate liqueur.
• Storage: Store any leftover cheesecake in the refrigerator for up to 4-5 days. You can also freeze the cheesecake (without the topping) for up to 2 months. Just thaw overnight in the fridge before serving.

Nutrition (Per Slice, Serves 12):

• Calories: ~450
• Protein: 6 g
• Fat: 32 g
• Carbohydrates: 40 g
• Sugar: 35 g
• Fiber: 2 g
• Sodium: 250 mg

Caramel Chocolate Coffee Cheesecake is a decadent treat that brings together the best of chocolate, coffee, and caramel. It’s the perfect dessert for any occasion where you want to impress your guests with a rich, indulgent dessert. Enjoy! ☕