I've been hipnotized by this slice of cheesecake. All I can think of now it that caramel sauce
Ingredients :
Chocolate Shortbread Base :
- 250 gr. butter, very cold, cubed small
- 85 gr. sugar
- 300 gr. flour
- 25 gr. cacao powder
Cheesecake Batter:
- 2 pounds cream cheese, softened
- 1 stick butter (115 gr), softened
- 1/4 cup creme fraiche or sour cream
- 1 cup sugar
- 5 eggs
- 2 Tb. cornstarch, sifted
- zest of one lemon
Salted Butter Caramel Sauce :
- 240 gr. sugar
- 80 ml water
- 115 gr salted butter
- 150 ml heavy whipping cream
Directions :
Chocolate Shortbread Base :
- Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture.
- Work the dough for a minute.
- Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.
- Press one half into the bottom of a 10 or 12 inch springform pan.
- Bake for 40 minutes.
- Let cool completely.
Cheesecake Batter:
- Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine.
- Do not incorporate too much air or the cake will crack.
- Make sure the cream cheese and butter are very soft.
- Add the egg yolks one at a time and whip just until combined.
- Whip the egg whites until stiff.
- Gently fold them in the cream cheese batter.
- Pour the batter over the chocolate shortbread crust.
- The batter will reach the rim of the cake.
- Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan.
- Bake at 325 for 1 1/2 hours.
- Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes.
- Remove from the oven and refrigerate completely for a few hours or better yet overnight.
Salted Butter Caramel Sauce :
- In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved.
- Add the butter.
- Let it come to a boil and cook until it reaches a golden caramel color.
- Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe).
- Whisk to combine and put back on the stove.
- Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency.
- Pour into a jar and try to refrain yourself from drinking it!