Pop the bottles of champagne, I am back.
At least for tonight.
What can I say, I was inspired. Mostly by my little sister Jamie, who is now trying to break into this whole baking blog/social media game. She asked for some help building her instagram following the other day, so I gave her some tips on what to do, and what to not do. She sent me a Facebook message that said...."You're good at this." Sometimes you just need to be told by someone else (or I just need to be told...) that you are good at something.
I may not be the best at everything, I have been sucking at the donut game. I suck at being a good friend game. I even sometimes suck at motherhood and the wifey stuff. But I know how to use social media... and I know how to make a mean cheesecake.
For the last couple of months, Jamie has been coming to visit me on Friday's, she has the day off from her day job (assisted living, working with the elderly) and Mads also has the day off from pre-school. We use that time as a chance to shop, and eat usually... but this week we decided to bake together and came up with this awesome cheesecake.
Chocolate Truffle Cheesecake with Salted Caramel
Recipe by Jamie Mitchell and Carrie Burrill (with help from Tyler Florence)
- 4 eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp espresso powder
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder
- 2, 8 oz packages of cream cheese, softened
- 3 eggs
- 1 cup sugar
- 1 pint of sour cream
- 1 lemon, zested (I think orange would work better.... but my sister hates orange so we did lemon)
- 1 tsp vanilla extract
- 24 unwrapped soft caramels, for melting
- 1/4 cup heavy whipping cream
- few pinches of you favorite sea salt, we used Alaea Sea Salt (color was perfect for this dessert)
- Your favorite store bought or homemade chocolate truffles, we used Lindt's Milk Chocolate Caramel Truffles
Preheat oven to 325 degrees.
Line the outside of a 9 inch springform pan with aluminum foil. Spray the inside liberally with non-stick baking spray.
In a medium mixing bowl,prepare your chocolate layer. Start by mixing the eggs and sugars until combined. Once incorporated, add in the melted butter vanilla and salt. Once that is incorporated, mix in the coco powder, espresso powder, and flour.
Pour chocolate layer into the bottom of your prepared springform pan, and bake for about 20 minutes.
Meanwhile prepare your cheesecake layer. In the bowl of your electric mixer, combine cream cheese and eggs with the whip attachment until smooth. Add in sugar, sour cream, lemon zest, and vanilla extract. Once everything is smooth, pour onto par-baked chocolate layer.
Place springform pan into a water bath. To do this fill a large baking pan, like a turkey roaster with boiling water. It should reach about halfway up the sides of the spring from pan.
Return to oven for about 50 minutes, or until the center just slightly jiggles. We are kind of crazy and checked that cake ever 5 minutes to make sure we caught it before it cracked. Cause.... no ones wants to show off a cracked cheesecake.
Place cheesecake in refrigerator for 5 hours, or cheat like we did and put in the freezer for like an hour or 2.... or for however long you feel is good.
Once it has cooled all the way, prepare your toppings.
In a dutch oven, or again like us... cheat. Microwave your caramels with heavy cream for 30 seconds. Stir, and return to microwave for another 30 seconds. Repeat this process until the caramel is smooth.
Pour this caramel over the top of your cool cheesecake. Place your favorite truffles along the outside of our cheesecake and then sprinkle the top with sea salt.
Then... there ya go. Cheesecake. Boom.