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Salted caramel chocolate cheesecake

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Salted caramel chocolate cheesecake


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Tempo de preparo

4 hour(s)


8 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Chocolate chip cookie200 g
  • Melted butter90 g
  • Creamcheese500 g
  • Sugar175 g
  • Salt1/2 coffee spoon
  • Egg3 unit(s)
  • Natural yogurt125 g
  • Dark chocolate bar (noble chocolate)150 g
  • Corn starch20 g
  • Crystal sugar200 g
  • Butter100 g
  • Fresh cream200 ml
  • Fleur de sel10 g
  1. Process the cookies, add the melted butter. Spread in a pie pan and pre-bake at 200 degrees for 15 minutes.
  2. In a mixer with the paddle attached, beat the cream cheese, sugar, starch and salt. Add the yogurt, eggs one by one, then the melted chocolate. Beat only until all ingredients are completely incorporated. Cover the bottom of the mold with aluminum foil, bake at 160 degrees for 1 hour in a water bath. Turn off the oven and let the cheesecake rest inside for another 1 hour. Let it freeze for at least 12 hours.
  3. salted caramel Melt the dry sugar over low heat in a double-bottomed pan, when the sugar is completely melted, add the butter, stirring vigorously until incorporated. Turn off the heat and add the cream in a stream, stirring constantly. Return to heat and cook for another 1 or 2 minutes. Finish with the salt.

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