Double Cheesecake with caramel and chocolate icing
not easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Oil
- 75 g + 25 g Butter
- 175 g Peanut cookies
- 800 g Double cream cheese
- 200 g + 125 g sugar
- 30 g Cornstarch
- 3 Eggs (Gr. M)
- 40 g Baking cocoa
- 200 g + 75 g + 100 g whipped cream
- 100 g Dark chocolate
- 10 g Coconut oil (e.g. palm 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 and finely chop the biscuits in a universal chopper. Mix with liquid butter. Press into the form to a smooth base. Place the mould in a cool place for about 30 minutes.
- 2
Place two sheets of aluminium foil crosswise on the work surface. Place the springform pan in the middle. Pull the foil up against the outside wall of the springform pan, fold over the upper edge, press down and seal the pan. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer)
- 3
For both cheese creams briefly mix cream cheese, 200 g sugar and starch with the whisks of the mixer. Stir in eggs briefly. 1⁄3 Remove the cheese cream, mix with cocoa. Whip 200 g cream until stiff.
- 4
1⁄3 Fold cream into the cocoa cream. Smooth in the mould. Fold the rest of the cream into the rest of the cream cheese cream. Spread over the cocoa cream in the mould. Carefully smooth it down.
- 5
Place a springform pan in an ovenproof dish (or fat pan of the oven). Pour so much hot water on it until it stands about 2.5 cm high in the water. Bake in the hot oven for about 1 hour until the cream hardly wobbles at all when shaking the tin slightly.
- 6
Let the cake rest in the switched off oven with the door open for about 30 minutes. Take out, 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.
- 7
For the caramel icing, caramelise 125 g sugar until golden. Remove from the stove. First stir in 25 g butter, then 75 g cream. Simmer at medium heat for about 2 minutes while stirring until a thick caramel is formed.
- 8
Let the caramel cool down a little and spread it on the cake with a pallet. Chill the cake for about 20 minutes.
- 9
For the chocolate icing, heat 100 g cream and remove from the heat. Chop the chocolate. Melt with coconut oil in the cream while stirring and let it cool down a little. Spread evenly on the caramel icing and chill for about 30 minutes until the icing is dry.
Nutrition Facts
490 kcal
33 g
36 g
10 g
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