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In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla, mixing until well combined.
Add the eggs one at a time, mixing until well combined (do not overmix).
Pour half of the filling into the crust, then spoon a few spoonfuls of caramel sauce and fudge sauce over the filling. Swirl it all around with a toothpick or knife.
Pour the remaining filling on top and drizzle again with caramel and fudge sauce, stirring gently to achieve a marbled effect.
4. Bake the cheesecake :
Place the springform pan in a larger baking dish and add hot water to the outer pan to create a water bath.
Bake for 60 to 70 minutes or until the center is slightly jiggly but almost set.
Turn off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour. Remove it and let it cool to room temperature, then place it in the refrigerator for at least 4 hours or overnight.
5. Garnish the cheesecake :
Before serving, drizzle the top of the cheesecake with the remaining caramel sauce. Sprinkle with sea salt flakes and garnish with chocolate shavings if desired.
Tips for success :
Room Temperature Ingredients : Using room temperature cream cheese and eggs will result in a smoother filling.
Avoid overmixing : Mix the filling until it is smooth to avoid air bubbles.
Bain-marie : The bain-marie helps prevent cracking and gives the cheesecake a creamy texture.
Recommendations :
Storage : Store in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months; simply defrost in the refrigerator before serving.
Serving suggestion : Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition (per slice, estimated) :
Calories : 590
Protein : 8g
Fat : 42g
Carbohydrates : 50g
Fibre : 2g
Sucres : 38g
Sodium : 380 mg
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