This recipe is for a 9in. springform pan.
Shortbread Crust
• 2 Sticks 220g (1 cup) butter – room temp
• 2/3 cup (145g) Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 2 1/4 cups (370g)AP flour
• Oven at 350°F
• Lightly cream butter and sugar (not trying to whip a lot of air into it, really just combining)
• Mix in salt and vanilla until combined
• Fold in flour
• Work mixture until flour is hydrated (wet sand texture). Try not to overwork.
• Form to pan. I used my hands at first, and then a measuring cup to tap it down flat.
• Dock dough with fork
• Blind bake for 20-25 mins. (I didn't use weights, but you probably could.)
• Let it cool a bit before adding cheesecake filling. (I waited until the crust was out of the oven before I started mixing the filling and that was enough time.)
Cheesecake filling
(All ingredients in this step should be room temp.)
• 24 oz. (3 blocks, 675g) Cream cheese
• 2/3 cup Sugar (145g)
• 1 tsp Vanilla paste
• 1/2 cup heavy cream (125 g)
• 1 heaping Tbsp (20g) AP flour
• 4 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice (about half a lemon for both zest and juice)
• Preheat oven to 325°F
• Add cream cheese, sugar, and vanilla to a mixing bowl and combine until homogeneous.
• Beat in heavy cream, zest, juice, flour, and eggs (eggs one at a time and scraping down the bowl every time).
• Add mixture to pan. (It shouldn't come all the way to the top because you need to leave room for the caramel and chocolate later on.)
• Bake in a hot water bath for about 1 hour.
• Let cool in oven.
Caramel
• 1 cup Sugar (Demerara or turbinado) (205g)
• 6 tbsp Butter (80g)
• 1/2 cup Clear corn syrup (135g)
• 3/4 heavy cream (180g)
• 1/2 tsp Salt
• 1 can (14 oz.) Sweetened condensed milk
• 1 tsp Vanilla extract (or paste)
• Combine all ingredients in a large sauce pan.
• Warm over Med, Med-Low heat until 210°F, stirring continuously. Takes about 35 mins.
• Pour over baked cheesecake while warm.
Chocolate
• 140g 72% cacao chocolate chips
Tempered using an 80/20 seeding method in a double boiler. (I did this by eye.)
Notes:
• For the caramel, I used turbinado sugar for the color, granulated sugar should be fine if that's what you got.
• I started the caramel on Med-High heat until it started to bubble, the down to Med-Low.
• I wanted to time the caramel with the cheesecake so I started the caramel about 30 mins. into baking the cheesecake.
• I only used about half the caramel that I made. I could of halved the recipe, but wtf am I gonna do with half a can of sweetened condensed milk.
• The shortbread crust will puff out a little while baking so use less than you think you'll want.
• I tented the top of the crust with foil during the blind bake because it will be exposed during the final bake, but you don't have to.
by MrFrypan
18 Comments
Damn formatting; it didn’t look like that before I hit ‘Post’.
**Shortbread Crust**
• 2 Sticks (220g, 1 cup) butter – room temp
• 2/3 cup (145g) Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 2 1/4 cups (370g)AP flour
• Oven at 350°F
• Lightly cream butter and sugar (not trying to whip a lot of air into it, really just combining)
• Mix in salt and vanilla until combined
• Fold in flour
• Work mixture until flour is hydrated (wet sand texture). Try not to overwork.
• Form to pan. I used my hands at first, and then a measuring cup to tap it down flat.
• Dock dough with fork
• Blind bake for 20-25 mins. (I didn’t use weights, but you probably could.)
• Let it cool a bit before adding cheesecake filling. (I waited until the crust was out of the oven before I started mixing the filling and that was enough time.)
**Cheesecake filling**
All ingredients for this step should be room temp.
• 8 oz. Cream cheese (x3 675g)
• 2/3 cup Sugar (145g)
• 1 tsp Vanilla paste
• 1/2 cup heavy cream (125 g)
• 1 heaping Tbsp (20g) AP flour
• 4 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice (about half a lemon for both zest and juice)
• Preheat oven to 325°F
• Add cream cheese, sugar, and vanilla to a mixing bowl and combine until homogeneous.
• Beat in heavy cream, zest, juice, flour, and eggs (eggs one at a time and scraping down the bowl every time).
• Add mixture to pan. (It shouldn’t come all the way to the top because you need to leave room for the caramel and chocolate later on.)
• Bake in a hot water bath for about 1 hour.
• Let cool in oven.
**Caramel**
• 1 cup Sugar (Demerara or turbinado) (205g)
• 6 tbsp Butter (80g)
• 1/2 cup Clear corn syrup (135g)
• 3/4 heavy cream (180g)
• 1/2 tsp Salt
• 1 can (14 oz.) Sweetened condensed milk
• 1 tsp Vanilla extract (or paste)
• Combine all ingredients in a large sauce pan.
• Warm over Med, Med-Low heat until 210°F, stirring continuously. Takes about 35 mins.
• Pour over baked cheesecake while warm.
**Chocolate**
• 140g 72% cacao chocolate chips
Tempered using an 80/20 seeding method in a double boiler.
Notes:
• For the caramel, I used turbinado sugar for the color, granulated sugar should be fine if that’s what you got.
• I started the caramel on Med-High heat until it started to bubble, the down to Med-Low.
• I wanted to time the caramel with the cheesecake so I started the caramel about 30 mins. into baking the cheesecake.
• I only used about half the caramel that I made. I could of halved the recipe, but wtf am I gonna do with half a can of sweetened condensed milk.
• The shortbread crust will puff out a little while baking so use less than you think you’ll want.
• I tented the top of the crust with foil during the blind bake because it will be exposed during the final bake, but you don’t have to.
You came through! I’m excited to try this. And thank you for including EU/non-US measurements!
That’s a work of edible art. I really wish I cld take a bite. Great work!
All this cheesecake on here today really has me craving it!
Great!
Oh my, thank you for the recipe! And what a lovely cake you have made!
How do you cut it without squishing all the cheesecake?
THANK YOU SO MUCH!!!!!!!
Oh my god thank you so much. Going to bake this next week, looks like a lot of fun
Looks great, thanks for the recipe.
This looks amazing. But I’m very conflicted. I love cheesecake and millionaires shortbread, a lot, but I’m having trouble believing they’re better together
Would you ever consider a ganache topping instead?
I was about to got to bed/sleep … and now I’m wondering if I can get to Tesco before they close. Oh it’s going to be a good night!
I tried making this awhile back, and it turned horrible. I might have to try again soon.
I didn’t read the title properly and upon looking at the image, thought the whole cheesecake section was biscuit, fair to say I was confused at how one could eat SO much biscuit
I’m so excited to try this one day! Cheesecake is my ultimate weakness 🥹
I hope you get everything you’ve ever wanted in life
This looks amazing and I would eat the entire thing with only minimal regrets