Ingredients:
- Chocolate Shortbread Base, from Trish Deseine:
- 250 g [or 8.5 0.00] butter, very cold, cubed small
- 85 g [or 2.89 0.00] sugar
- 300 g [or 10.2 0.00] flour
- 25 g [or 0.85 0.00] cacao powder
- Cheesecake Batter:
- 2 lb [or 907.2 0.00] cream cheese, softened
- 1 stick butter (115 gr), softened
- 1/4 cup [or 56.25 0.00] creme fraiche or sour cream
- 1 cup [or 225 0.00] sugar
- 5 eggs
- 2 tbl [or 29.5736 0.00] cornstarch, sifted
- zest of one lemon
- Salted Butter Caramel Sauce, adapted from Guillemette:
- 240 g [or 8.16 0.00] sugar
- 80 ml [or 2.815608 0.00] water
- 115 g [or 3.91 0.00] salted butter
- 150 ml [or 5.279265 0.00] heavy whipping cream
Directions:
Serves 12
It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
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, adapted from Guillemette:
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!
It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
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, adapted from Guillemette:
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!
Category:
Dessert