Baking with Juli - Double Chocolate Caramel Cheese Cake

Today, I have a not so healthy treat for you :) My friend Alex turned 39 this week, so I decided to make her something special that she could indulge in.

The cake was not the prettiest of them all, but I've never eaten cheesecake, as good as this one! Here's the recipe:

You need:

7inch Springform Cakepan
1 larger cake pan
Water
1 Baking sheet
Aluminium Foil

Case:
4oz Peanut Cookies
1 half stick Butter

Caramel:
1/3 cup Sugar
1/4 cup Whipping Cream
1 tbsp Butter

Batter:
1.2 lbs Cream Cheese
0.8 lbs Cocoa
2 Eggs
1/2 cup Sugar
1/2 cup Whipping Cream

Chocolate:
2.5 lbs Chocolate
1/3 cup Whipping Cream

1. Case: Shred your cookies until floury. Melt your butter and mix together. Cover the bottom of your springform cake pan with the baking sheet, grease the sides and pour the mix into the pan. Tighten with your hands and let cool for 15 minutes in your freezer.

2. Preheat your oven to 350.

3. Caramel: Pour in pot and heat until brown, mix in your butter and cream. Pour onto your cake case. Let cool again.

4. Cake: Whip your cream and set aside. Mix together cream cheese, eggs and sugar. Separate 1/3 of the batter. Pour cocoa into the 1/3 and mix together. Divide whipped cream equally in both batters.
Pour dark mixture in first, then light mixture on top and smoothen it out.

5. Make your springform waterproof with aluminum foil. Cover all the sides and the bottom, pour water into your larger cake pan (until half of your smaller cake pan is covered if set into water) and put springform in water. Put in the oven for about 50-60 minutes.

(AFTER your cake is done, do NOT take it out of the oven. Let it sit in there for 30 more minutes without any heat)

6. Let cool over night (put in fridge).

7. Chocolate: Let chocolate melt in whip cream on your stove. Pour over your cake and voilá :)
Serve after cooling!

xx Juli