Decadent Caramel and Cheesecake Recipe

Creamy caramel cheesecake dipped in milk chocolate with a drizzle of dark chocolate
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Description

This Caramel and Cheesecake recipe is the ultimate indulgence, blending smooth mascarpone and cream cheese mousse with a rich, homemade caramel. Topped off with a chocolate coating, this dessert is the perfect balance of sweetness and texture, making it ideal for special occasions.

Ingredients
    Caramel
  • 100 g caster sugar
  • 95 g butter (room temperature)
  • 110 g heavy cream (double cream)
    • Cheesecake Mousse
  • 360 g heavy cream (double cream)
  • 7 g gelatine powder (200 bloom)
  • 43 g ice-cold water
  • 135 g mascarpone cheese
  • 135 g cream cheese
  • 80 g egg yolks
  • 20 g water
  • 80 g caster sugar
    • For Dipping:
  • 200 g melted milk chocolate
    • To Drizzle
  • 100 g chocolate
  • Chocolate Leafs
Instructions
    Make the Caramel
  1. 1
    In a medium saucepan over high heat, add 100g of caster sugar and allow it to melt, swirling the pan occasionally until the sugar reaches a deep golden color.
  2. 2
    Carefully add the 95g of butter to the caramelized sugar, stirring constantly.
  3. 3
    Be cautious, as the caramel will bubble vigorously. Stir until the butter is fully combined.
  4. 4
    Gradually pour in 110g of heavy cream while stirring.
  5. 5
    Bring the mixture to a boil and let it simmer for 2 minutes.
  6. 6
    Strain the caramel through a fine metal sieve to remove any lumps, ensuring a smooth texture.
  7. 7
    Cover with cling film and allow it to cool at room temperature.
    8. Cheesecake Mousse
  8. 8
    In a mixing bowl, whip 360g of heavy cream until it reaches soft peaks. Set aside in the refrigerator.
  9. 9
    In a small bowl, sprinkle 7g of gelatine powder over 43g of ice-cold water. Allow it to bloom for about 10 minutes.
  10. 10
    In another bowl, combine 135g mascarpone and 135g cream cheese. Beat them together until smooth and creamy, ensuring there are no lumps.
  11. 11
    In a separate bowl, whisk 80g of egg yolks until they become pale and fluffy.
  12. 12
    In a saucepan, combine 20g of water with 80g of caster sugar.
  13. 13
    Heat the mixture to 118°C (soft ball stage), then slowly pour the syrup into the whipped egg yolks while continuously whisking.
  14. 14
    Continue whisking until the mixture cools down to about 45°C.
  15. 15
    This will create a zabaglione.
  16. 16
    Melt the bloomed gelatine in the microwave or over low heat, then fold it into the mascarpone and cream cheese mixture, stirring until well incorporated.
  17. 17
    Gently fold the zabaglione (egg yolk mixture) into the cheese mixture, ensuring everything is well combined.
  18. 18
    Fold in the semi-whipped cream in two additions.
  19. 19
    Be careful not to overmix, as you want to maintain the light, airy texture of the mousse.
    20. Assemble the Cheesecake
  20. 20
    Fill silicone molds halfway with the prepared cheesecake mousse, spreading it evenly.
  21. 21
    Spoon a layer of the cooled caramel over the cheesecake mousse.
  22. 22
    Add more cheesecake mousse on top of the caramel to fill the molds completely. Smooth the tops with a spatula for an even surface.
  23. 23
    Place the molds in the freezer and allow the cheesecakes to freeze for at least 4 hours, or until they are fully set.
    24. Dip and Finish
  24. 24
    Melt 200g of milk chocolate in a microwave or double boiler, stirring until smooth.
  25. 25
    Remove the frozen cheesecakes from the molds.
  26. 26
    Insert a skewer into each cheesecake and dip them into the melted chocolate, ensuring they are fully coated.
  27. 27
    For an elegant finish, drizzle the dipped cheesecakes with melted dark chocolate and garnish with chocolate leaves or any other decoration of your choice.
Read it online: https://pastrybyioan.com/recipe/decadent-caramel-and-cheesecake-recipe/