Mom-mom's Cheesecake Recipe
Dark chocolate caramel sea salt, locally sourced
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust at 350°F (175°C) for 10-12 minutes until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, sour cream, and vanilla extract, mixing until well combined.
- 4
Add Eggs
Add eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.
- 5
Melt Chocolate
Melt the dark chocolate in a microwave or double boiler until smooth. Allow to cool slightly before adding to the cream cheese mixture.
- 6
Combine Chocolate and Filling
Fold the melted chocolate into the cream cheese mixture until fully incorporated.
- 7
Add Caramel Sauce and Sea Salt
Gently swirl in the caramel sauce and sea salt into the filling mixture.
Baking the Cheesecake
- 8
Pour Filling into Crust
Carefully pour the cheesecake filling over the cooled crust, spreading it evenly.
- 9
Bake the Cheesecake
Bake the cheesecake in a preheated oven at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly.
- 10
Cooling
Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let it cool to room temperature.
- 11
Chill
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Topping Preparation
- 12
Prepare Topping
Before serving, drizzle additional caramel sauce over the cheesecake, sprinkle with sea salt, and garnish with dark chocolate shavings.