Millionaire's Cheesecake Indulgence (Printable Version)
# What You'll Need:
→ Crust
01 -
Cooking spray
02 -
284 g shortbread cookies, finely crushed
03 -
57 g unsalted butter, melted
04 -
1.25 ml kosher salt
→ Filling
05 -
900 g cream cheese, room temperature
06 -
200 g granulated sugar
07 -
16 g all-purpose flour
08 -
10 ml pure vanilla extract
09 -
1.25 ml kosher salt
10 -
3 large eggs, room temperature
11 -
120 ml sour cream, room temperature
→ Ganache
12 -
170 g semisweet chocolate chips
13 -
Pinch of kosher salt
14 -
120 ml heavy cream
→ Caramel
15 -
396 g sweetened condensed milk (1 can)
16 -
110 g packed light or dark brown sugar
17 -
113 g unsalted butter, cut into pieces
18 -
60 ml light corn syrup
19 -
5 ml kosher salt
20 -
2.5 ml pure vanilla extract
→ Assembly
21 -
Flaky sea salt (optional)
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 23 cm springform pan with cooking spray and wrap the outside with foil. In a medium bowl, combine crushed shortbread, melted butter, and kosher salt until mixture resembles wet sand. If too dry, add additional butter, 15 g at a time. Press mixture evenly onto bottom and 1.25 cm up the sides of the pan. Bake for 10 minutes, until fragrant and edges lightly browned. Cool on wire rack.
02 -
Reduce oven temperature to 163°C. In a stand mixer fitted with paddle attachment, beat cream cheese, sugar, and flour on low speed until smooth, scraping bowl as needed. Add vanilla and kosher salt, mixing to combine. Beat in eggs one at a time until blended, then beat in sour cream. Pour filling into crust. Place springform pan inside larger roasting pan and fill roasting pan with hot water halfway up the sides of pan.
03 -
Bake until edges are set and center slightly jiggles, approximately 60 to 90 minutes. Turn off oven, open door slightly with wooden spoon, and let cool in oven for 1 hour. Remove from oven, discard water bath, unwrap foil, and refrigerate uncovered at least 5 hours or up to 2 days.
04 -
In a heatproof bowl, combine chocolate chips and pinch of kosher salt. Heat heavy cream in microwave until steaming, about 45 seconds. Pour cream over chocolate, let stand 5 minutes, then stir until smooth and glossy. If not fully melted, microwave in 10-second intervals, stirring between. Let cool to room temperature.
05 -
In medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, corn syrup, and kosher salt. Cook, stirring occasionally, adjusting heat to prevent scorching, until caramel thickens, darkens, and thermometer reads between 104°C and 107°C, about 10 to 15 minutes. Remove from heat, stir in vanilla, and transfer to shallow dish to cool slightly at room temperature.
06 -
Remove cheesecake from springform pan and place on serving platter. Spread caramel evenly over cheesecake, covering edges. Refrigerate 10 minutes to set. Spread ganache over caramel layer evenly. Sprinkle with flaky sea salt if desired. Refrigerate another 10 minutes until ganache is set.
07 -
To slice, warm knife in hot water, dry it, then cut through layers wiping knife clean between slices. Store leftover cheesecake covered in refrigerator up to 5 days.
# Helpful Notes:
01 -
Use a candy thermometer to ensure caramel reaches the correct temperature for perfect consistency. Warm knife between cuts for clean slices.
02 -
Cheesecake can be prepared up to two days ahead for best flavor development.