A vanilla cheesecake topped with a sweet, luscious caramel chocolate mousse – perfect for those who truly love indulgent desserts. This one doesn’t hold back on caramel sweetness – you simply have to embrace it! For the mousse, use proper caramel-flavoured chocolate (not chocolate with caramel filling), which gives a beautiful colour and flavour. The finished cheesecake is elegantly decorated with caramel drizzle and delicate sugar decorations.
Ingredients for the base:
- 160 g oat cookies
- 30 g butter, melted
Place the cookies and melted butter in a food processor and blend until finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (e.g. a zip-lock bag) and crush them with a rolling pin until fine, then mix with the melted butter.
Line the base of a 23 cm springform tin with baking paper. Press the cookies mixture firmly into the base and level it. Bake at 175°C for about 12 minutes, until lightly golden. Remove and allow to cool slightly.
Wrap the outside of the tin with foil – the cheesecake will be baked in a water bath.**
Ingredients for the cheesecake filling:
- 500 g full-fat or medium-fat cream cheese (or well-ground curd cheese)
- 250 ml double cream
- 3 large eggs
- 3/4 cup caster sugar
- 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
- 3 tablespoons plain flour
All ingredients should be at room temperature.
Place all ingredients in a bowl and mix until just combined – do not overmix to avoid incorporating too much air. Pour the mixture over the base and bake in a water bath** at 150°C for about 45 minutes, until set (the surface should be firm to the touch). Cool completely.
Ingredients for the chocolate caramel mousse:
- 280 g caramel chocolate*
- 500 ml double cream, chilled
- 5 g gelatine + 30 ml cold water
- 2 tablespoons Baileys liqueur
Chop the chocolate and place in a bowl. Bloom the gelatine in cold water for 10 minutes. Heat 180 ml of the double cream until almost boiling, remove from heat, and stir in the gelatine until dissolved. Pour over the chocolate and stir until melted. Add the liqueur and leave to cool.
Whip the remaining 320 ml cream. Fold one-third into the chocolate mixture, then gently fold in the rest.
Spread the mousse over the cheesecake and chill for several hours until set.
Ingredients for caramel chocolate drizzle:
- 40 g caramel chocolate
- 10 ml double cream
Melt together (e.g. over a water bath), transfer to a piping bag, and drizzle over the chilled mousse.
* Caramel chocolate means chocolate flavoured with caramel (e.g. Callebaut Gold).
**Water bath baking:
A water bath means placing the cheesecake tin into a larger tin or ovenproof dish filled with hot water, reaching about halfway up the sides of the cheesecake tin. The cheesecake bakes in a moist, steamy environment, ensuring even baking throughout – including the centre. This method helps prevent cracks and gives the cheesecake a perfectly smooth, creamy texture.
Enjoy!
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