Salted Caramel & Chocolate Swirl No-Bake Cheesecake

Salted Caramel & Chocolate Swirl No-Bake Cheesecake
Serves 10-12
Adapted from Olive 

13 ounces Oreo Cookies
6 tablespoons unsalted butter, melted
1 10-ounce jar (-ish) good caramel sauce
1 teaspoon sea salt
4 ounces good dark chocolate
1 teaspoon instant espresso
1 pint heavy cream
20 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioner's (powdered) sugar
8 ounces creme fraiche 

Blitz the Oreo cookies in a food processor fitted with a metal blade until a fine crumb. Add in the melted butter and whizz again to blend. Press the cookies into the bottom and gently up the sides of a 10-inch springform pan. Chill.

Microwave the caramel until it is just runny enough to pour. Stir in the sea salt. Set aside. Then, melt the chocolate, espresso and 1/2 cup of the heavy cream in another glass bowl in the microwave. Cook for 30 seconds at a time, stirring in between until just melted. Cool slightly.

Using a stand mixer fitted with the paddle attachment or electric handheld mixer, beat the cream cheese, vanilla, powdered sugar and creme fraiche until smooth. Add the remaining 1 1/2 cups of heavy cream and mix. 

Spoon half the cream cheese mixture into the chillled springform pan and spread evenly. Drop giant blobs of the cooled caramel sauce and the cooled chocolate mixture over the cream cheese pan. Spoon the remaining cream cheese mixture on top and then drizzle more of the caramel and chocolate on top to taste. Using a sharp knife, gently swirl the caramel, chocolate and cream cheese together or create a ripple through the top. Don't overdo it. Cover and chill for 4-6 hours or overnight.

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