Caramel Delight Cheesecake
Inspired by my favorite Girl Scout Cookie, this rich treat was featured in the book Sweetest Kisses.
Ingredients
Crust
- 8 oz Chocolate wafer cookie crumbs
- 3 oz Melted butter
Cake
- 18 oz Chevre (mild goat's milk cheese) room temperature
- 6 oz Mascarpone cheese room temperature
- 6 oz Granulated sugar
- 1/3 cup Heavy cream
- 5 Eggs room temperature
Caramel-Coconut Topping
- 8 oz Granulated sugar
- 1/2 cup Heavy Cream room temperature
- 3 oz Coconut flake
- Dash of lemon juice and vanilla
- 2 tbsp Butter
- Melted Chocolate
Instructions
Make cake base
- Combine melted butter and cookie crumbs together in a bowl
- Pour mixture into a medium size spring-form pan
- Press mixture along the bottom of pan and part way up the sides to form a base crust of the cake
- Set pan aside
Mix cake
- In the bowl of a mixer, cream the Chevre and Mascarpone cheeses together on medium speed until smooth. No lumps at all should be visible.
- Add sugar and mix until smooth.
- Add cream and mix until smooth
- Add eggs, mixing in one at a time, until smooth.
- Seriously, you want no lumps in the batter, otherwise the cake may form a crack when baking.
- Pour batter into prepared cake pan.
Bake cake
- Preheat oven to 350° F
- Wrap cake pan in foil, ensuring the sides are covered.
- Place cake pan in the center of a baking tray and set the tray in the oven. Slowly pour warm water into the tray until it reaches about 1/3 of the way up the sides of the cake pan. This is creating a bain Marie to steam the cheesecake.
- Bake for 45 minutes are until done. Cake should jiggle slightly when finished.
Make caramel-coconut topping
- In a deep sauce pan dissolve sugar with about two tablespoons of water and cook on medium-high heat. Don't stir sugar while it cooks.
- When the sugar starts to turn amber in color, take off heat.
- Slowly, I mean really slowly, add cream to sugar, mixing constantly. The sugar will steam and bubble as if surfacing from hell. Be prepared and go slow.
- Once cream is combined, add vanilla and lemon flavor and the butter. It will bubble again.
- Set back on the heat and stir in coconut flake until combine.
Assemble cake
- When your finished cake has cooled, remove from pan.
- Carefully pour caramel-coconut mixture over the top of the cake. If the caramel is too hot, it will melt the cake, so go slow.
- Take the melted chocolate and drizzle over the top.
Video
Notes
This cake is ooey, gooey, and super rich. It tastes best when served cold.
As you source ingredients, you will discover that this cake is pricey. Feel free to substitute all or part of the Chvere with cream cheese. Chevre has a sharp, earthy taste that will mellow out as you exchange it for the cream cheese.
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