Walnut & Caramel Chocolate Cheesecake

Walnut & Caramel Chocolate Cheesecake



                                                                        An Overnighter!



Shopping List:

A 24 cm round springform tin


For the brownie batter bottom:

110 gr diced butter
110 gr plain chocolate (70% solids) broken into pieces
1 tablespoon golden syrup

140 gr light brown sugar
140 gr caster sugar
4 eggs, beaten
225 gr selfraising flour
40 gr cocoa powder


For the topping:

Pack of Caramels: 200 to 300 gr. as sweet as how you want it.
60 gr evaporated milk /condensed milk ( Friesche vlag)
100 gr coarsely chopped walnuts
450 gr mascarpone
100 gr caster sugar
2 eggs, beaten
60 gr  chocolate, melted and cooled



* Preheat your oven to 180C. Grease or spray and line your 24cm springform tin.

* Prepare the brownie batter. Pour this into your prepared tin. Place this on a baking tray and bake for about 20 minutes.

* Meanwhile you can microwave or au-bain-marie your caramels with the condensed milk. Pour this over the baked brownie bottom and scatter the chopped walnuts over this.

* In a large bowl, beat the mascarpone and the sugar together until well combined. Add your beaten eggs. Beat this on a low speed until just combined. Now stir in the melted chocolate. Pour this over the walnuts. Put your tin back on your baking tray.

* Bake for 35-40 minutes or until the centre is nearly set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the tin to loosen. Cool for 1 hour longer. Try to remove the ring from the tin, if not leave it until it has been refrigerated.

* Refrigerate overnight.  Then decorate @ leisure!

* It should serve 12.

                                                                        "Enjoy"