Cheesecake with caramel-chocolate glaze
12 servings
270 minutes
Caramel-chocolate glazed cheesecake is a harmony of delicate cheese flavor, airy texture, and the sweet charm of caramel and chocolate. This dessert has roots in European culinary traditions, where the classic cheesecake gained new dimensions through subtle sweet notes. The crunchy cookie base smoothly transitions into a silky filling enriched with sour cream and sugar. The top layer of two types of glaze—caramel and chocolate—makes it a true work of art. The cheesecake pairs perfectly with a cup of aromatic coffee or tea, turning each tasting into a celebration of flavor. It is ideal for cozy evenings and special occasions, creating an atmosphere of warmth and joy.
1
Crush the cookies into crumbs, add 40 g of softened butter, 1 egg white, and mix. Knead the dough and place it in the freezer for 5 minutes.
- Cookies ""Jubilee"": 200 g
- Butter: 100 g
- Chicken egg: 4 pieces
2
Line the bottom of a removable form with baking paper. Preheat the oven to 200 degrees. Take the dough out of the freezer and spread it in the form. Try to make the walls higher to have enough space for filling later. Then, place the form with the dough in the freezer for another 10 minutes, after which immediately send it to the oven. Bake for 10 minutes.
3
While the base is baking, prepare the filling: put cottage cheese, 3 eggs, and sugar in a bowl and blend. Finally, add sour cream and blend again.
- Cottage cheese 9%: 200 g
- Chicken egg: 4 pieces
- Sugar: 3 tablespoons
- Sour cream 25%: 200 g
4
Pour the filling onto the prepared base and bake at 180 degrees for another 40-50 minutes. Remove the cheesecake from the oven and cool at room temperature.
5
Preparing the glaze. Pour 50 ml of cream into a saucepan, add condensed milk and 30 g of butter, stirring, heat over medium heat until the mixture becomes liquid. Let it cool slightly. Pour over the well-cooled cheesecake and smooth it out. Let it cool completely.
- Cream 10%: 80 ml
- Boiled condensed milk: 1 jar
- Butter: 100 g
6
Meanwhile, we prepare the second glaze. We chop the chocolate into small pieces, add 30 g of butter and 30 ml of cream, stir, heat until the mixture becomes liquid and homogeneous. Cool it down and pour it over the condensed milk. Then send it to the fridge for 3 hours.
- Milk chocolate: 100 g
- Butter: 100 g
- Cream 10%: 80 ml
7
Carefully separate the cheesecake from the sides of the mold with a knife.