4.5ozValrhona Satilia Noire 62% Dark Couverture Chocolate Feves
12ozCaramelmelted and fluid (divided)
4ozPecanstoasted and chopped (divided)
US Customary - Metric
Instructions
Crust
Crush graham crackers in food processor, add melted butter.
Press up the sides into greased 9-inch springform pan, with a foil-wrapped exterior.
Cheesecake
Blend cream cheese, cornstarch and sugar in a food processor (or mixing bowl/kitchen aid) until smooth.
Add in cream and blend.
Add eggs one at a time, pulsing just enough to mix each egg.
Layers & Filling
Melt 4.5 oz Valrhona Satilia Noire 62% Dark Couverture Chocolate Feves in microwave in 30 second segments, stirring until melted.
Pulse in vanilla and liqueur to the cheesecake, stream in 4.5 oz Valrhona Satilia Noire 62% Dark Couverture Chocolate Feveshe Valrhona Feves.
Pour 9oz of caramel on top of crust, layer with 3oz of pecans.
Pour cheesecake batter on top.
Tap several times to release air bubbles.
Swirl in remaining caramel and top with 1oz pecans.
Assembly & Finishing
Preheat convection over to 325°F. Set cheesecake in a water bath and cover the entire pan with foil, then set in oven. Bake for 60 minutes.
After 60 minutes is up, turn off the oven, take off the foil and continue to keep cheesecake in the oven for another hour.
Remove from oven.
Optionally, you could make a dark chocolate ganache and drizzle over cheesecake, or finish with chopped pecans, miniature chocolate chips or garnish of choice.