Chocolate Salted Caramel Cheesecake Cake

Chocolate Salted Caramel Cheesecake Cake



      ●     1/2 cup butter

      ●     1 cup granulated sugar

      ●     2 large eggs

      ●     1/2 cup almond milk

      ●     1 1/4 cup all purpose flour

      ●     1/2 cup unsweetened cocoa powder

      ●     2 teaspoons level baking powder

      ●     1/4 teaspoon salt

      ●     1/4 cup instant coffee



                 Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round  spring form  pan with cooking oil spray; line with baking / parchment paper and set aside.

            FOR THE CAKE:


                In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.


              Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.


                ●     1 cup light cream cheese, at room temperature

                ●     1/3 cup sugar

                ●     1/4 cup salted caramel sauce

                ●     1/2 cup Greek yogurt

                ●     1 large egg

                ●     1 teaspoons cornstarch

                      FOR THE CHEESECAKE MIXTURE:


                          Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

                      ASSEMBLE CAKE:


                        Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.



                       Bake in preheated oven for 50 - 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.


                       Remove from the oven and allow to cool for 30 minutes.

                      CHOCOLATE GLAZE:


                           1 cup melted dark chocolate

                      FROST CAKE:


                       Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula.

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