Admittedly, there are plenty of chocolate recipes on the blog. I have no excuse. When they taste this good, it’s hard to resist. My grandmother was known for her sweet tooth, a flaw that’s been passed down to me. For all who know the struggle, this New York style baked chocolate cheesecake with frosted berries is for you.
Here’s what you can expect:
- Hazelnut-crumbled buttery biscuit base
- Nutella chocolate filling
- Salted caramel butterscotch drizzle (This is my go to caramel sauce)
- Tart frosted berries (like with this no-bake salted chocolate tart)
Note. As the frozen berries defrost, they release their fruity juices. I’d recommend you serve the cheesecake as soon as possible after assembling. Alternatively, use fresh, seasonal fruit. The cheesecake isn’t overly sweet and can easily tolerate the rich caramel sauce.
Chocolate cheesecake with salted caramel
For the base
- 200g coconut biscuits
- 50g hazelnuts
- 2 tablespoons cocoa powder
- 2 tablespoons icing sugar
- 90g melted butter
- 2 tablespoons cocoa powder
- 2 tablespoons lukewarm water
- 150g dark chocolate, melted and cooled
- 80g (1/3 cup) Nutella chocolate spread
- 230g x 2 tubs full fat cream cheese
- 250g crème fraîche
- 160g castor sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 400g mixed frozen blueberries, raspberries and blackberries.
- Kalahari desert sea salt flakes, to serve
- Preheat the oven to 160º C.
- Starting with the base, place the biscuits, hazelnuts, cocoa powder and icing sugar in a processor. Blitz until fine breadcrumb texture.
- Add the butter and process until combined.
- Press the biscuit mixture into a greased and lined 22cm round springform cake tin. Wrap the base of the tin with clingfilm and then with a sheet of tinfoil. Chill while you prepare the filling.
- Combine the cocoa and water to form a paste.
- Add the cooled chocolate and Nutella to the cocoa paste and whisk together.
- Place the cream cheese in large mixing bowl and beat until softened.
- Add the crème fraîche and whisk until incorporated.
- Add the castor sugar and vanilla to the cream cheese, beating again to combine.
- With the mixer on low, add the eggs and whisk until incorporated.
- Finally add the chocolate mixture and whisk until smooth. Pour the filling over the base.
- Place the cheesecake in a large roasting tin and top up with boiling water until the level is halfway up the side of the cake tin.
- Bake for about 1 hour, 20 minutes until the top is just set.
- Cool in the oven for an hour with the door ajar.
- Remove from the oven, peel away the foil and allow to cool completely before chilling overnight.
- Un-mould the cheesecake and place on a cake stand. Pour over half the caramel.
- Pile the frozen fruit on top and drizzle with remaining caramel.
- Scatter over a the sea salt flakes and serve.
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