Salted Caramel Chocolate Cheesecake Cake

Ingredients :

For cheese:
2 kg (8 ounces each) cream cheese,
2/3 cup granulated sugar

Pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla

For the cake : 1 chocolate layer cake recipe (9 inch layers) – homemade mixture or cake is perfect

For freezing:
1 cup non-butter ,
1/2 cup diluted caramel sauce (homemade caramel sauce or good jar)
4 cups powdered sugar
2 tablespoons milk
1/2 teaspoon kosher salt

For Ganache:
4 ounce dark chocolate
1/3 cup heavy cream
2 tbsp caramel sauce
sprinkle kosher salt

directione :

For cake: Bake
preheat oven to 325 degrees. With a large roasting pan at the bottom of the oven, heat the pan too!
Prepare a springform pan by wrapping the bottom of the pan (outside) with a double layer of foil. Sprinkle pan with non-stick baking spray and bottom of the line (inside) with a circle of butter paper. Meanwhile, boil a kettle of water for later use.
Whisk the cheese and granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one by one, and strike well after each addition.
Whisk in sour cream, heavy cream, and vanilla. Pour into a 9-inch springform pan. Place the pan in the center of the heated roasting pan in the oven. Pour the boiling water slowly into the roasting bowl, until there is about an inch of water going up the sides of the shape bowl.
Bake the cheese cake for 45 minutes. Turn off the oven and leave the cheese cake in the oven for an additional 30 minutes. Remove and cool completely on the counter.
When cooled, transfer the entire spring pan to the freezer for several hours or overnight. I put it in the fridge for about two hours. ** If you use within 24 hours, please feel free to cool the cheese cake!
For cake layer:
Prepare the chocolate cake according to the package instructions for the 9 inch cake. Or, like me, prepare a cake of homemade dark chocolate layers using this recipe for
beat the butter in a large mixing bowl for 2-3 minutes, until it becomes fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
Whisk for 4-5 minutes until smooth and creamy.
To assemble:
On a cake platter, place one layer of chocolate cake, with cheese cake. Then add the other layer of chocolate cake. Spread the frost over the entire cake, the sides, and the top.
Put the frozen cake in the fridge while preparing the chocolate ganache.
For ganache:
In a microwave-safe bowl, mix dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for a few minutes until smooth. Let it cool down a little.
Just cool down. Distributed over the chilled cake. Sprinkle with 2 tablespoons of the remaining caramel sauce and sprinkle with a little kosher salt. Put the cake in the fridge until you’re ready to serve!

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