Cake Crust
1 cup graham cracker crumbs
2 ½ tbsp butter, softened
1 tbsp baking cocoa
1 ½ tbsp sugar
Cake Filling
2 ½ lb cream cheese, softened
1 ½ cups sugar
1 lemon zest
1 orange zest
1/2 tsp vanilla extract
3 tbsp all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Caramel
1 cup brown sugar, packed
1/2 cup half-and-half
4 tbsp butter
1 pinch salt
1 tbsp vanilla extract
Making the cake crust
Preheat oven to 375ºF. Butter the bottom of a large springform pan.
Mix cracker crumbs, butter, baking cocoa and sugar in a large bowl.
Press the mixture onto the bottom of the pans and bake in the oven until golden. After the pan cools, butter its sides.
Lower oven temperature to 350ºF.
Making the cake filling
Combine cream cheese, sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy.
Thicken by mixing in flour, followed by mixing in eggs and egg yolks.
Mix in sour cream until filling is smooth. Pour over the crust in the pan.
Baking the cake
Wrap the pan in foil and place in a large roasting pan halfway full with hot water.
Bake for 1 hour and 30 minutes. Remove from oven and refrigerate overnight.
Making the caramel
Whisk caramel ingredients (except vanilla extract) together in a saucepan and heat on medium-low for 5 to 7 minutes.
Once it thickens, stir in vanilla extract and cook for another minute.
Turn off the heat, cool slightly and pour onto the cheesecake.
Add melted chocolate on top if desired and serve.
Sugar: 59g
:
Calcium: 183mg
Calories: 792kcal
Carbohydrates: 68g
Cholesterol: 256mg
Fat: 54g
Fiber: 1g
Iron: 2mg
Potassium: 275mg
Protein: 12g
Saturated Fat: 27g
Sodium: 559mg
Vitamin A: 2139IU
Vitamin C: 3mg
