Name: Chocolate cheesecake with salted caramel
Cook time: 80 min
Total time: 80 min
Yield: 14 servings
Cuisine: Bake
Ingredients: 200 g coconut biscuits; 50 g hazelnuts; 2 Tbs cocoa powder; 2 Tbs icing sugar; 90 g butter melted; 2 Tbs cocoa powder; 2 Tbs water lukewarm; 150 g dark chocolate melted and cooled; 80 g Nutella; 2x 230 g cream cheese full fat; 250 g crème fraîche; 160 g castor sugar; 1 tsp vanilla extract; 4 eggs; 400 g mixed berries frozen; sea salt

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Ingredients (16)

BASE:

200 g	coconut biscuits
50 g	hazelnuts
2 Tbs	cocoa powder
2 Tbs	icing sugar
90 g	butter — melted

FILLING:

2 Tbs	cocoa powder
2 Tbs	water — lukewarm
150 g	dark chocolate — melted and cooled
80 g	Nutella
2x 230 g	cream cheese — full fat
250 g	crème fraîche
160 g	castor sugar
1 tsp	vanilla — extract
4	eggs
400 g	mixed berries — frozen
	sea salt

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Method:

Preheat the oven to 160º C.

Starting with the base, place the biscuits, hazelnuts, cocoa powder and icing sugar in a processor. Blitz until fine breadcrumb texture.

Add the butter and process until combined.

Press the biscuit mixture into a greased and lined 22cm round springform cake tin. Wrap the base of the tin with clingfilm and then with a sheet of tinfoil. Chill while you prepare the filling.

Combine the cocoa and water to form a paste.

Add the cooled chocolate and Nutella to the cocoa paste and whisk together.

Place the cream cheese in large mixing bowl and beat until softened.

Add the crème fraîche and whisk until incorporated.

Add the castor sugar and vanilla to the cream cheese, beating again to combine.

With the mixer on low, add the eggs and whisk until incorporated.

Finally add the chocolate mixture and whisk until smooth. Pour the filling over the base.

Place the cheesecake in a large roasting tin and top up with boiling water until the level is halfway up the side of the cake tin.

Bake for about 1 hour, 20 minutes until the top is just set.

Cool in the oven for an hour with the door ajar.

Remove from the oven, peel away the foil and allow to cool completely before chilling overnight.

Un-mould the cheesecake and place on a cake stand. Pour over half the caramel.

Pile the frozen fruit on top and drizzle with remaining caramel.

Scatter over a the sea salt flakes and serve.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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