Imported from Instagram
Twix Cheesecake
Cheesecake with a crisp shortbread crust, delicate cream cheese filling, gooey salted caramel, and a thin chocolate glaze. The recipe is designed for a 20 cm springform pan; the finished cheesecake weighs approximately 1650 g.
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Ingredients
- 300 g Shortbread cookies (For the crust, crush into fine crumbs)
- 115 g Butter (Melted; for the crust)
- 500 g Cream cheese (May be replaced with quark blended until smooth)
- 75 g Sugar (For the filling)
- 150 ml 33% heavy cream (For the filling)
- 2 Eggs (For the filling)
- 175 g Sugar (For the caramel)
- 75 g Butter (Softened, for the caramel)
- 0.5 tsp Salt (For the caramel)
- 120 ml 33% heavy cream (Hot, for the caramel)
- 100 g Milk chocolate (For the glaze)
- 20 ml Vegetable oil (For the glaze)
Steps
- 1
Blend the shortbread cookies into fine crumbs.
- 2
Add the melted butter and mix thoroughly.
- 3
Line a 20 cm springform pan with parchment paper. Transfer the cookie mixture to the pan and form an even base and sides.
- 4
Refrigerate the crust while preparing the filling.
- 5
Combine the cream cheese, sugar, eggs, and cream in a bowl. Whisk until smooth; do not use a mixer.
- 6
Pour the filling over the chilled crust.
- 7
Place a container of hot water on the bottom of the oven. Put the cheesecake pan on the middle rack and bake in an oven preheated to 130 °C for 1.5 hours.
- 8
Leave the cheesecake to cool in the oven with the door slightly ajar.
- 9
Once cooled, refrigerate the cheesecake for at least 3 hours, preferably overnight.
- 10
To make the caramel, heat the sugar over medium heat. When it begins to melt from the bottom, stir until completely dissolved.
- 11
Reduce the heat, add the softened butter and salt, and stir quickly.
- 12
Pour in the hot cream, stir, and cook for 3–4 minutes.
- 13
Remove the caramel from the heat and leave it to cool.
- 14
Melt the milk chocolate in the microwave or in a bain-marie.
- 15
Add the vegetable oil to the chocolate and stir until smooth.
- 16
Remove the chilled cheesecake from the pan and pour the caramel over it. If the caramel has become too thick, warm it slightly in the microwave.
- 17
Drizzle the chocolate glaze over the cheesecake.
- 18
Refrigerate the cheesecake for 30–60 minutes so the caramel can set slightly and the dessert will be easier to slice.
Notes
The pan should be a 20 cm springform pan. The author gives the approximate nutritional value per 100 g as: 393 kcal / 5 g protein / 27 g carbohydrates / 32 g fat. The source does not specify the exact cooling time for the cheesecake in the oven; it should be cooled there with the door slightly ajar until chilled before refrigerating.
Nutrition per serving
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