Chocolate caramel cheesecake recipe

This Chocolate caramel cheesecake recipe is delectable. I adore caramel and chocolate, and these cheesecakes make the perfect dessert. I experimented with making a caramel cheesecake layer to go with the chocolate, and it resulted in a sweet, gooey cheesecake batter that was so rich and delicious, I couldn’t resist eating it as I went along! I wanted to try something different when making this, so used individual rectangular cake moulds to make small cheesecakes. If you do this, you’ll make about 8-10, bit if you want this recipe can also make 1 regular medium-sized whole cheesecake. I hope you fall in love with these like I did!

Makes 8-10

Ingredients
For the base
½ cup almonds
1½ cups hazelnuts
½ cup prunes
½ cup dates
½ cup raisins
2-3tbsp cacao
Pinch salt

Chocolate cheesecake layer
1 cup cashews, previously soaked for at least 2 hours
½ cup water
3tbsp coconut oil
¼ cup rice syrup
¼ cup dark agave
½ cup cacao powder

Caramel cheesecake layer
¾ cup coconut sugar
¼ cup water
2tbsp coconut oil
1tbsp cocoa butter
Salt, to taste

Chocolate top layer
¾ cup cacao powder
½ cup coconut oil
¼cup light agave
¼ cup coconut sugar

Method

Make the base by adding all the base layer in a food processor, and blending until the nuts and fruit have crushed, and the mix sticks together then you pinch it between your fingers.

Press the mix down firmly into your cake tin so that it forms a solid cheesecake base. Then move into the fridge to cool.

Make the caramel for the cheesecake layer by combining the coconut sugar, water and salt in a pan on a low heat so that it remains raw, but the sugar dissolves and makes a syrupy texture. When this is done, set aside in the fridge.

Make the chocolate top by melting the chocolate layer on a really low heat so that it remains raw. When it’s melted and well mixed, set aside, and stir occasionally while you make the rest of the cake so that it stays fluid.

Next, make the chocolate cheesecake layer. Add the chocolate cheesecake ingredients into a blender, and blend until completely smooth. Pour into a bowl and set aside.

Remove your cheesecake base from the fridge. Pour the chocolate cheesecake layer on top, then move to the freezer while you make the next layer.

Now, make the caramel cheesecake layer in the same way as you did with the chocolate. Add the caramel cheesecake ingredients into your blender and blend until completely smooth then set aside. Remember to stir the chocolate top!

Remove cheesecake from the freezer, and pour the caramel layer on top, and move back to the freezer. Leave there for about 5-10 minutes

Remove the cheesecakes again from the freezer and top with the chocolate. If you like, scatter with cacao nibs to decorate.

If you want this to set quickly, put it in the freezer for half an hour or so, then in the fridge for 10. If you have longer, leave them in the fridge for at least 2 hours or until set. Eat and indulge!

Check out more awesome recipes from Harriet at harrietemily.com