Double cheesecake with caramel and chocolate

Name: Double cheesecake with caramel and chocolate
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 100 g Butter; 175 g Biscuits with peanuts in caramel; 800 g Double cream cream cheese; 325 g Sugar; 30 g Cornstarch; 3 Eggs (size M); 40 g Cocoa powder; 400 g Whipped cream; 125 g Dark chocolate; 1/2 cube (12.5 g) Coconut oil; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

100 g Butter
175 g Biscuits with peanuts in caramel
800 g Double cream cream cheese
325 g Sugar
30 g Cornstarch
3 Eggs (size M)
40 g Cocoa powder
400 g Whipped cream
125 g Dark chocolate
1/2 cube (12.5 g) Coconut oil
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Spread the bottom of a springform pan (22 cm Ø) thinly with oil. Melt 75 g butter at low heat. Finely chop the biscuits in a universal chopper and mix with the liquid butter. Pour into the mould and press down to a smooth base. Chill for about 30 minutes
2
Place 3 sheets of aluminium foil (approx. 1 m each) on top of each other in a star shape, place a springform pan in the middle of the sheet. Loosely roll up the foil from the ends and press it firmly up to the edge (approx. 5 cm)
3
For the cheese cream, mix cream cheese, 200 g sugar and starch with a whisk. Stir in eggs briefly. Mix 1/3 of the cheese mixture with cocoa. Beat 200 g cream until stiff. Fold 1/3 of the cream into the chocolate mass and fold the rest into the remaining mass. Pour the chocolate mixture into the mould and smooth it down and carefully pour the cheese mixture on top
4
Place the mould in an ovenproof dish filled with hot water (or deep fat pan of the oven) so that the water is about 2,5 cm high at the sides. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 65 minutes until the cream hardly wobbles at all when shaking the form slightly. Then let the cake rest in the switched off oven for approx. 45 minutes
5
Take out the cake, remove aluminium foil. Let the cake cool down in the mould. Cover with cling film and leave to cool for at least 5 hours, preferably overnight
6
Caramelise 125 g sugar and 2 tablespoons water in a pot until golden. Add 75 g cream and 25 g butter and simmer at medium heat stirring for about 2 minutes until you get a thick caramel. Let the caramel cool down a bit and spread it on the cake. Chill the cake for about 20 minutes
7
Heat 125 g cream in a small pot, add chocolate and coconut oil. Melt at low heat while stirring. Remove from the heat and let it cool down a little. Spread evenly on the caramel. Refrigerate again for about 1 hour.
8
waiting time approx. 8 3/4 hours