Chocolate Caramel Cheesecake

Creative ice cream concoctions copious and cool

Every season brings new flavors. Nona’s Homemade Ice Cream in Hingham this spring introduced Strawberry Cheesecake (cheesecake ice cream with strawberries and graham cracker crumbs) and Monkey Madness (banana ice cream with peanut butter swirl and chocolate chips), based on customers’ response to a flavor contest. Caramel Pecan Crunch is the flavor-of-the-month at Peaceful Meadows in Whitman , Plymouth and Middleboro, which will be followed by Peach in July and Blueberry Cheesecake in August. Many shops have dozens of flavors, including ones that appeal particularly to adult palettes, like Armagnac and French plum, a brandy-infused ice cream, at Lizzy’s, and Khulfee, a cardamom, almond and pistachio ice cream, at Rancatore’s in Belmont and Lexington . And they’re expanding the possibilities of traditional favorites, by using vanilla from different parts of the world and dark, rather than milk, chocolate. It’s routine now for ice cream to have a multitude of mix-ins: swirls of fudge, peanut butter, marshmallow or caramel, chunks of cookies or brownies, nuts, chocolate chips and other candies, and pieces of fresh fruit. The creativity lies in combining complementary flavors. Red Raspberry Chip at Bedford Farms, for example, has red raspberry puree, dark chocolate chips and dark chocolate truffles with a raspberry interior.

Cheesecake, new and improved | Love through the stomach...

I’ve written about my first ever attempt at making and eating cheesecake . How it was a huge success and I suddenly realized I like cheesecake. Well, I’ve done it again.

Now I realize that making cheesecake a second time isn’t really an accomplishment worth tooting your own horn about, however, I improved my recipe.

I’ve improved it so much, that it would be mean not to share it. For the crust: 1/2 batch of your favorite chocolate chip cookie dough For the filling: 500 grams of cream cheese 1 cup of sugar 3 eggs 1 heaping tsp of vanilla sugar 3 tablespoons sour cream 2 heaping tbsp of heavy (whipping) cream about half a cup of chocolate chips, (chopped) about half a cup of mixed nuts (chopped) For the topping: another half cup (give or take a few) mixed nuts (chopped coarsely) caramel sauce ganache Make your cookie dough. Line the bottom of a springform pan with baking parchment and butter the pan. Put all the cookie dough in the pan and spread out, going up the sides as well to make a pie shell. Set aside. In a mixing bowl combine cream cheese and sugars and beat until smooth. Add the eggs and keep beating (scraping down the sides) until it’s a uniform mixture. Add sour cream and heavy cream while you keep mixing. Set your mixer to the lowest speed and add the chocolate chips and half a cup of chopped nuts. Once nuts and chocolate are spread evenly thoughout the batter, pour batter into springform pan. Bake the cheesecake at 375F for about 1 hr. The cake shouldn’t really jiggle anymore. Then turn off the oven, open the door and let it cool off in the oven for about 10 – 15 minutes before you remove it. Once the cake is out of the oven, spread some leftover ganache (or slightly softened chocolate chips) over the top of the cake, then add the other half cup of chopped nuts on top of the chocolate and drizzle some caramel sauce on top of the entire cake. Let it cool a bit, then move it into the refrigerator and let it cool and set for a minimum of 2 hours.

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