Comments on: chocolate caramel cheesecake

By: Liz

Liz — Wed, 01 Feb 2012 00:41:21 +0000

I made this cheesecake for my boss’ 60th birthday and I have to admit I was disappointed. I’ve made many many cheesecakes and this one was SUPER dense and too rich. We cut little sliver pieces and people could barely finish those. Also the caramel flavor was present in the batter but you couldn’t taste it at all after it cooked. It just tasted like a super chocolate on chocolate cheesecake with no caramel.

I do love your blog though and this was the first recipe I wasn’t happy with. Can’t win them all I guess!

By: barbz

barbz — Thu, 15 Dec 2011 23:48:10 +0000

Just made this 20 minutes ago, it all seems to have gone well, including the caramel.
I haven’t used a spring form pan in years and I’m realizing there’s no way I can get this thing off the bottom with that little lip without screwing up the chocolate crust. Or is there?

By: Karen Arkin

Karen Arkin — Sat, 08 Oct 2011 21:18:09 +0000

This is likely a dumb question, but is your crust recipe already “doubled”, or do I need to double it as it is to get the correct amount? To clarify, in my world the crust is the best part of any cheesecake (as long as it’s not polluted with cinnamon, which I will never understand), so I want to make darn sure I have enough of it. p.s. I can’t believe I’m contemplating this recipe on Yom Kippur. Shame on me.

By: nida

nida — Thu, 06 Oct 2011 13:11:41 +0000

I made this cheesecake yesterday and while I havent tasted it yet, I have to say the cheesecake batter was delicious!!! AND who knew I could make caramel at home from… sugar!!! I honestly had never thought about that before. Yes, it was a long process but YUM! This was my first cheesecake ever and it did not crack!!!

I baked it in a shallow waterbath and then after 55 minutes, I turned the oven off but left the cheesecake in there (according to Google searches I did, the cake cracks because of cooling too fast), so after an hour or so, I took it out, loosely covered it with foil and left it outside for a little while and then moved it to the fridge to chill. It looks gorgeous and I’m so proud of it. Thanks so much Deb for a wonderful recipe. I love your blog and have tried multiple things here and will keep coming back!!! :)

By: Eileen

Eileen — Thu, 25 Aug 2011 12:58:49 +0000

Cheescake lover here. Followed this link from the plum tart recipe of 2011. I have made many, many chocolate cheescakes, but no caramel chocolate cheescake. So this is a must bake. Reading the comments I saw that many people have issues with the cheescake cracking. I have not had much of an issue with this. I have a standard recipe that I always use and a newer one from one of Alice Medrich’s books. For that chocolate cheescake recipe she instructs the baker to cover the cheescake with a large pot or bowl right after the cake comes out of the oven (promptly) to slow the cooling and extreme temperature change. This method works well. I did not notice anyone commenting on this technique although I did not read every comment. Though I would add this idea to the comments. Looking forward to the caramel cheescake!

By: cat

cat — Sun, 03 Jul 2011 07:25:52 +0000

Hi Deb, do you think its possible to completely omit the chocolate so that it would just be a caramel cheesecake?

By: Rick

Rick — Mon, 20 Jun 2011 02:19:03 +0000

My son just made this cheesecake. I absolutely loved it. He felt the bittersweet was too overpowering. How would semisweet choclate work in this recipe? Also, he was hoping for a stronger carmel taste. Any suggestions for this? Thanks.

By: müt

müt — Sat, 18 Jun 2011 17:14:21 +0000

I made this last night, and something seems to have gone wrong with it. For one, I baked it at 350° for only 50 minutes, and when the timer went off I opened the oven to find a cake that had completely set, instead of still being a little wobbly in the center. As well, pieces of the crust that I’d accidentally pressed up too high on the pan tasted burnt.

Two, it was worryingly puffed up at first (much like standard Devil’s Food cake, et al), not to mention way more cracked than I expected it to be, but I left it to sit on top of the oven to cool off anyway, and thankfully it started to… deflate, if you will.

Third, once it was cooled off, I put the entire thing, baking sheet and all into the fridge overnight, but couldn’t cover it because I didn’t have any bags or containers large enough, and checked back on it this morning to find an incredibly dense cake (as in, I can tap it with the back of the spoon and it doesn’t move one bit).

That being said, I will still serve it later this evening, so hopefully it tastes okay.

(as for what I may have done wrong, not giving the cream cheese adequate time to soften comes to mind. also, the puffiness of the cake may be explained by following the advice of comment #22 above. will have to try this again in the future, because if nothing else, the crust was amazing!)

By: julia f

julia f — Mon, 21 Mar 2011 16:57:45 +0000

i made this for an engagement party this weekend and it was enormously well received – i thought it was marvelous, ginormous crack across the centre and all. thanks for posting it!

By: Katharine

Katharine — Sun, 20 Feb 2011 01:37:49 +0000

Thanks for the advice! Given what I’m looking for, I may make a traditional cheesecake but first caramelize the sugar, and possibly serve it with a caramel sauce. I’m throwing my birthday party this weekend and cooking my own cakes (I mostly want an excuse to try my hand at decorating, not to mention all the credit! Ha ha), so I’m planning on the cheesecake and your pink lady cake. I’m very excited!