AuthorHeather WallaceCategorycheesecake lOveDifficultyIntermediateFor those of you with a dark side...may I present this chocolate Heath bar cheesecake with Irish whiskey dulce de leche sauce. A luscious chocolate cheesecake infused with coffee liquor and ooh that sauce on top is to die for!! The evil twin to my <a href="https://sugarboogersweets.com/heath-bar-cheesecake-with-a-bourbon-dulce-de-leche-ribbon/" target="blank">heath bar cheesecake with a bourbon dulce de leche ribbon</a>.
Both are an experience of their own, and being 6-inches each you can make both and decide if you like the dark side or the light side better.
Preheat your oven to 350 degrees F.
Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 1/2 cup of chocolate graham crackers (about 1/2 packet) and 2 teaspoons of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 2 tablespoons of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set. Let the crust cool while you make the filling.
Pour 2 tablespoons of boiling water over 4 ounces of chopped bittersweet chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
Whisk the chocolate and water until thoroughly blended and smooth. Set aside.
If chocolate still isn't melted all the way warm in microwave safe bowl in increments of 15 seconds until melted.
In the bowl of an electric mixer beat 2 bricks (16-ounces) of room temperature cream cheese in a blender, add 1/2 cup sugar and 1 1/2 teaspoons of cornstarch, and 1/8 teaspoon salt; mix until blended. About 2 minutes, scraping down the sides of the bowl.
Stir in 1 teaspoon of vanilla extract, and 2 tablespoons of coffee liquor, and the melted chocolate.
Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Add 2 room temperature eggs and 1 room temperature egg yolk, one at a time, stirring on low or by hand thoroughly between each one.
It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.
Pour the filling over the cooled crust and smooth the top.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.
Carefully transfer to the preheated oven and bake at 350 degrees F for 35-45 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, refrigerate for at least six to eight hours but is best chilled overnight.
Do not remove the ring of the springform pan while chilling.
In a small saucepan heat 1/2 cup of dulce de leche with 2 tablespoons of heavy whipping cream over medium-low heat for 5 minutes, stirring constantly.
Add 2 tablespoons of Irish whiskey and stir to combine, set aside to cool.
Run a knife around the edge of the springform pan, and carefully remove the outside ring, transfer to a platter.
Pour dulce de leche over the cheesecake, spreading it to the edge of the top.
Top with Bits O' Brickle and broken Heath bar.
Before serving, allow the cake to sit at room temperature for one hour.
Ingredients
Directions
Preheat your oven to 350 degrees F.
Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 1/2 cup of chocolate graham crackers (about 1/2 packet) and 2 teaspoons of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 2 tablespoons of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set. Let the crust cool while you make the filling.
Pour 2 tablespoons of boiling water over 4 ounces of chopped bittersweet chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
Whisk the chocolate and water until thoroughly blended and smooth. Set aside.
If chocolate still isn't melted all the way warm in microwave safe bowl in increments of 15 seconds until melted.
In the bowl of an electric mixer beat 2 bricks (16-ounces) of room temperature cream cheese in a blender, add 1/2 cup sugar and 1 1/2 teaspoons of cornstarch, and 1/8 teaspoon salt; mix until blended. About 2 minutes, scraping down the sides of the bowl.
Stir in 1 teaspoon of vanilla extract, and 2 tablespoons of coffee liquor, and the melted chocolate.
Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Add 2 room temperature eggs and 1 room temperature egg yolk, one at a time, stirring on low or by hand thoroughly between each one.
It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.
Pour the filling over the cooled crust and smooth the top.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.
Carefully transfer to the preheated oven and bake at 350 degrees F for 35-45 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, refrigerate for at least six to eight hours but is best chilled overnight.
Do not remove the ring of the springform pan while chilling.
In a small saucepan heat 1/2 cup of dulce de leche with 2 tablespoons of heavy whipping cream over medium-low heat for 5 minutes, stirring constantly.
Add 2 tablespoons of Irish whiskey and stir to combine, set aside to cool.
Run a knife around the edge of the springform pan, and carefully remove the outside ring, transfer to a platter.
Pour dulce de leche over the cheesecake, spreading it to the edge of the top.
Top with Bits O' Brickle and broken Heath bar.
Before serving, allow the cake to sit at room temperature for one hour.