Salt-Caramel-Chocolate-Chip Cheesecake

This chocolate caramel cheesecake recipe is the stuff desires are made of. Vanilla cheesecake base encrusted with chocolate chips for days and crowned with scrumptious home made caramel sauce!

* Ingredients :

° 2 cups (302 g) Benton chocolate sandwich biscuit crumbs
° five tablespoons (70 g) salted country cream butter, melted
Chocolate chip filling
° 24 oz (678 g) Happy Farms cream cheese, room temperature
° 1/2 cup (104 g) Baker's Corner sugar
° 1/2 cup (90 g) Bakers Corner Light Brown Sugar
° three tablespoons (25 g) All-Purpose Baker Corner Flour
° 1 cup (230 g) farm-friendly sour cream
° 1 tsp vanilla extract
° four golden eggs, room temperature
° 1 cup (172 g) Baker's Corner semi-sweet chocolate chips
caramel sauce
° four tablespoons (56 grams) salted country cream butter
° 2/3 cup (150 g) mild brown sugar, packed
° 3/4 cup (180 ml) heavy country cream whipping cream
° 1 teaspoon vanilla extract
° 2 teaspoons Corn Syrup Bakers Corner

* directions :
1. Preheat oven to 325°F (163°C). Line a 9-inch (23 cm) tray with parchment paper on the lowest and grease the sides.
2. Mix the crust components in a small bowl. Press the mixture into the lowest and facets of the tray.
three. Bake the crust for 10 mins, then set apart to cool.
four. Cover the outer facets of the pan with aluminum foil in order that water does now no longer input the water bath. Set the organized pan apart.
Fill the cheesecake and vicinity it on top
five. Reduce the oven temperature to 300°F (148°C).
6. In a big bowl, blend cream cheese, sugars, and flour till nicely combined (use a low pace to save you much less air from entering the aggregate, which might also additionally motive cracks).   Scrape down the perimeters of the bowl.
7. Add the bitter cream, then the vanilla, and blend on low pace till nicely blended.
8. Add the eggs one at a time, whisking slowly, scraping the sides of the bowl after every addition.
9. Add the chocolate chips.
10. Pour the cheesecake filling into the crust and unfold it out in an excellent layer.
11. Place the springform pan (included with aluminum foil) internal some other large pan. Fill the bigger pan with sufficient heat water to run down the center of the sides of the pan. The water need to now no longer upward push above the top edge of the aluminum foil withinside the spring bowl.
12. Bake for 1 hour and 10 mins.
13. Turn off the warmth and depart the cheesecake withinside the oven with the door closed for 30 mins.
14. Break the oven door and depart the cheesecake withinside the oven for approximately 30 mins.
15- Remove the cheesecake from the oven and allow it cool for five-6 hours or overnight, till firm.
Caramel sauce & assembly
16. Combine all components in a medium saucepan.
17. Heat over medium-low warmth till sugar dissolves, then warmth over medium to high warmth till it boils.
18. Boil for three mins, stirring occasionally, then dispose of from warmth and immediately pour right into a warmth-resistant glass bowl.
19. Let sauce cool for 15 mins or so, & pour it on the cheesecake and distribute evenly.
20. Top the cheesecake with a few more chocolate chips.
21. Refrigerate the cheesecake till prepared to serve. It is best if the cheesecake is nicely covered for three-four days.

Enjoy !