Caramel Coffee Cheesecake

  • For the cheesecake
  • 250 g Chocolate cream Oreo
  • 5 tablespoons butter, melted
  • 370 g cream cheese, softened
  • 230 g sugar
  • 30 g all purpose flour
  • 1 teaspoon vanilla essence
  • 420 g sour cream
  • 4 eggs, room temperature
  • 2 tablespoons instant coffee powder
  • For the caramel topping
  • 100 g sugar
  • 40 g butter
  • 50 g fresh cream

INSTRUCTIONS

For the cheesecake1

Preheat oven to 170°C (350°F). Line the bottom of a 9” round spring foam pan with aluminum foil.2

Crush the Oreo including the cream in a food processor until uniformly ground. Mix the crumbled Oreo with butter. It should stick together or add a bit more butter.3

Transfer the crumbed mixture to the baking pan. Press the bottom of the pan evenly with the mixture using the back of a measuring cup and bake 10 minutes. Let the crust cool completely.4

Meanwhile, in a large bowl, beat the cream cheese, sugar, flour and vanilla until creamy.5

Stir in sour cream.6

Add in the eggs one at a time and beat on low only until well combined and there are no lumps in the batter.7

Apply butter to the sides of the pan to prevent the cheesecake from sticking to the pan.8

Pour the batter on the cooled crust.9

On a water bath bake the cheesecake for 55 minutes or until the middle is just set and wobbly.10

Let it cool completely and chill overnight.

For the caramel sauce11

In a saucepan, heat the sugar on low flame stirring occasionally until the sugar is melted. Keep watching carefully.12

When the syrup turns golden brown, remove from heat and immediately add the butter.13

This will make the mixture frothy. Stir until well combined.14

Now add the cream one half at a time. Keep whisking until you get a smooth consistency. Let the syrup cool completely.15

To serve the cheesecake, run the knife along the edges of the cheesecake and remove from the tin. Pour the caramel sauce generously over cheesecake and chill for at least an hour before serving.

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