Millionaires Cheesecake Shortbread Caramel (Print Version)
# Ingredients:
→ Shortbread Base
01 -
1 cup All-purpose Flour (125g)
02 -
1 stick Butter (114g)
03 -
¼ cup White Sugar (50g)
04 -
¼ teaspoon Salt
→ Cheesecake Layer
05 -
3 ¼ cups Cream Cheese (740g, room temperature)
06 -
½ cup White Sugar (100g)
07 -
3 tablespoons Powdered Sugar
08 -
1 cup Heavy Whipping Cream (240ml, 33% fat or higher)
09 -
1 teaspoon Vanilla Extract
→ Caramel Layer
10 -
1 cup Light Brown Sugar (200g)
11 -
2 sticks Butter (227g)
12 -
⅓ cup Golden Corn Syrup (100g)
13 -
1 can Condensed Milk (397g)
14 -
1 teaspoon Salt
→ Chocolate Ganache
15 -
1 cup Dark Chocolate (175g, chopped)
16 -
½ cup Heavy Whipping Cream (120ml)
# Instructions:
01 -
Preheat the oven to 350°F / 180°C. Combine the flour, butter, salt, and sugar in a food processor until mixture resembles breadcrumbs. Alternatively, rub butter into the flour and sugar with fingertips. Press the dough into the base of a round loose-bottomed cake pan, lined with parchment paper. Bake for 20 minutes or until golden.
02 -
Whip the heavy cream to stiff peaks and set aside. Beat the cream cheese, white sugar, powdered sugar, and vanilla extract together until creamy and smooth. Gently fold the whipped cream into the cream cheese mixture until combined. Spread the mixture over the cooled shortbread base and refrigerate while preparing the caramel.
03 -
Heat the light brown sugar, butter, and golden corn syrup in a pan until melted and bring to a boil, stirring constantly. Remove from heat briefly, then stir in condensed milk and salt. Return to heat and boil for 1 minute, stirring constantly, until thick. Let cool for about 90 minutes until slightly warm to the touch. Reserve ¼ of the caramel for drizzling later and spread the rest evenly over the cheesecake. Chill in the fridge overnight.
04 -
Heat the heavy cream in a saucepan over medium heat until scalding (steam rises, and tiny bubbles appear). Remove from heat and pour over chopped dark chocolate in a bowl. Let sit for 1 minute, then stir until smooth and glossy. Let cool completely. Spread the ganache evenly over the chilled caramel layer and return to the fridge.
05 -
Remove the cheesecake from the fridge and carefully release it from the cake pan. Microwave the reserved caramel for 20 seconds and drizzle over each slice before serving.
# Notes:
01 -
For a crisper base, melt and spread a thin layer of chocolate over the cooled shortbread before adding the cheesecake layer.