How to make chocolate and salted caramel cheesecake .

 How to make chocolate and salted caramel cheesecake .

Ingredients:

2 packages (8 ounces each) cream cheese, softened

2/3 cup granulated sugar

1/4 teaspoon salt

2 large eggs

1/3 cup sour cream

1/3 cup heavy cream

1 teaspoon vanilla extract

For the cake:

1 recipe chocolate layer cake (9-inch layers) - homemade or cake mix is fine

For the frosting:

1 cup unsalted butter, softened

1/2 cup caramel sauce (homemade or jarred)

4 cups powdered sugar

2 tablespoons milk

1/2 teaspoon kosher salt

For the ganache:

4 ounces dark chocolate, chopped

1/3 cup heavy cream

2 tablespoons caramel sauce

Pinch of kosher salt

Instructions:

For the cheesecake:

Preheat oven to 325 degrees F (165 degrees C).

Wrap the bottom of a 9-inch springform pan with two layers of foil. Spray the inside of the pan with nonstick cooking spray and line the bottom with a circle of parchment paper.

Beat the cream cheese and sugar together in a large bowl until smooth and creamy. Beat in the salt, eggs one at a time, then the sour cream, heavy cream, and vanilla extract.

Pour the cheesecake batter into the prepared springform pan. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.

Bake the cheesecake for 45 minutes, or until the center is set. Turn off the oven and let the cheesecake sit in the oven for an additional 30 minutes. Remove the cheesecake from the oven and let it cool completely on a wire rack.

Once the cheesecake has cooled, place the entire springform pan in the freezer for at least 2 hours, or overnight.

For the cake:

Prepare the chocolate cake according to package directions. Let the cakes cool completely.

For the frosting:

Beat the butter in a large bowl until light and fluffy. Beat in the caramel sauce, powdered sugar, milk, and salt until smooth and creamy.

To assemble:

Place one layer of the chocolate cake on a serving plate. Top with the cheesecake and then the other layer of chocolate cake.

Spread the frosting all over the cake, including the sides and top.

Refrigerate the cake while you prepare the ganache.

For the ganache:

Place the chocolate and heavy cream in a microwave-safe bowl. Heat on high for 30 seconds, then stir until smooth. Repeat until the chocolate is completely melted.

Stir in the caramel sauce and salt until combined.

Let the ganache cool slightly, then spread it over the top of the chilled cake.

Drizzle the remaining caramel sauce over the top of the cake and sprinkle with kosher salt.

Refrigerate the cake until ready to serve.

Enjoy!

Corrections:

In the ingredients list for the cheesecake, I changed the salt from a pinch to 1/4 teaspoon. A pinch is too vague of a measurement, and 1/4 teaspoon is a more standard amount of salt for a cheesecake.

In the instructions for the cheesecake, I changed "Meanwhile, boil a kettle of water to use later" to "Preheat oven to 325 degrees F (165 degrees C)." It is important to preheat the oven before starting to prepare the cheesecake batter, so that the oven is up to temperature when the cheesecake is ready to bake.

I also removed the sentence "I put it in freezer for about 2 hours." This is personal information that is not necessary to include in the recipe.

In the ingredients list for the frosting, I changed "kosher salt" to "1/2 teaspoon kosher salt." This is to clarify that 1/2 teaspoon of kosher salt is needed.

In the instructions for the frosting, I changed "Beat for 4-5 minutes until soft and creamy" to "Beat until smooth and creamy." This is because the frosting will not be soft and creamy if it is overbeaten.

In the instructions for assembling the cake, I added a sentence to refrigerate the frosted cake while preparing the ganache. This is to prevent the frosting from melting.

In the instructions for the ganache, I added a sentence to let the ganache cool slightly before spreading it over the cake. This is to prevent the ganache from melting the frosting.

I also made some minor stylistic changes throughout the recipe,