Yesterday we went to a friend's house and I brought her daughter a bag. I also brought something for the mom.
Ages ago she told me that she really likes cheesecake, so cheesecake it was. As this was to be my third cheesecake for the month, with more coming next week, I wanted to do something different. I came across an Emeril recipe for Chocolate Cheesecake that sounded delicious. As I love salted caramel with my chocolate, I couldn't pass up the chance to make caramel sauce yet again.
When I went to make the cheesecake, I realized that the only chocolate wafer cookies we have here are Oreos. Not bad, but maybe also not your typical cheesecake crust. I figured the cream would hold it together and Oreos are sweet enough, so I didn't use any butter or sugar in the crust. I just crushed them up and pressed them into the bottom of a cake tin.
Making the cheesecake filling was really straight-forward, although it ended up looking and tasting like mousse (what?? Of course I lick the beaters!!).
There was a lot of filling, but I didn't think it would rise too much and since there were no fruits to go on top this time, I filled the pan quite high. The cake ended up rising though - I'm lucky it didn't overflow!!
After cooling and refrigerating though, it fell back down.
While the cake was baking, I made the salted caramel sauce. I could watch the bubbles from the sugar and water for ages. Some people like babbling brooks. I like bubbling sugar.
Soon after it started to turn amber, I turned off the heat, added the cream and salt and that was done.
All I had left to do was cut a few pieces, drizzle some caramel sauce on top, and eat!
It was (obviously) super rich and it's possible the caramel sauce was overkill, but that won't stop me from pouring it on my next piece!!
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