Decadent Cheesecake Delight This luxurious dessert features a buttery shortbread base, a rich and creamy cheesecake filling, a luscious caramel layer, and a silky chocolate ganache on top. Perfect for special occasions or simply when you want to treat yourself! Ingredients: For the Shortbread Base: 1 cup all-purpose flour (125g) 1 stick butter (114g) ¼ cup white sugar (50g) ¼ teaspoon salt For the Cheesecake: 3 ¼ cups cream cheese (740g), room temperature ½ cup white sugar (100g) 3 tablespoons powdered sugar 1 cup heavy whipping cream (240ml), 33% fat or higher 1 teaspoon vanilla extract For the Caramel: 1 cup light brown sugar (200g) 2 sticks butter (227g) ? cup golden corn syrup (100g) 1 can sweetened condensed milk (397g) 1 teaspoon salt For the Chocolate Ganache: 1 cup dark chocolate (175g), chopped ½ cup heavy cream (120ml) Directions: Make the Shortbread Base: Preheat the oven to 350°F (180°C). In a food processor, pulse together the flour, butter, salt, and sugar until it resembles breadcrumbs. Alternatively, rub the butter into the flour and sugar using your fingertips. Press the dough into the base of a round, loose-bottomed cake pan, lining the base with parchment paper for easy removal. Bake for 20 minutes, or until golden. Let cool. Make the Cheesecake: Whip the heavy cream to stiff peaks and set aside. In a large bowl, whip the cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until just combined. Pour the cheesecake mixture over the cooled shortbread base, smoothing out the top. Place in the fridge to chill while preparing the caramel. Make the Caramel: In a saucepan, melt the light brown sugar, butter, and golden corn syrup over medium heat. Bring to a boil, stirring constantly until it froths. Remove from heat and stir in the condensed milk and salt. Return to heat and boil for 1 minute, until the caramel thickens enough to coat the back of a spoon. Let cool for about 90 minutes. Once slightly warm, set aside ¼ of the caramel for decorating later. Pour the rest over the cheesecake and spread evenly. Return the cheesecake to the fridge to chill overnight. Make the Chocolate Ganache: Place the chopped dark chocolate into a medium bowl. In a small saucepan, heat the heavy cream until just simmering (tiny bubbles forming at the edges). Remove from heat and pour over the chocolate. Let sit for 1 minute. Stir until smooth and glossy. Let cool completely before spreading over the cheesecake. Assemble and Serve: Once the cheesecake has chilled overnight, carefully remove it from the cake pan. Before serving, reheat the reserved caramel in the microwave for about 20 seconds, and drizzle over each slice for a finishing touch. Prep Time: 45 minutes (plus overnight chilling) | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes (plus chilling time) Kcal: 650 kcal per slice | Servings: 12 slices
