- 6
Ingredients
- Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup + 2 Tbsp water
- 1/4 cup salted butter, diced into 1 Tbsp pieces
- 1/2 cup heavy cream
- 1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired
- Coconut layer:
- 1 cup sweetened coconut, toasted and slightly crushed
- Chocolate ganache layers:
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup milk chocolate chips
- 1/2 cup cup heavy cream
- Shortbread crust:
- 1 cup crushed shortbread cookies (I recommend using Lorna Doone, about 19 cookies)
- 2 Tbsp unsalted butter, melted
- Cheesecake filling:
- 1 1/4 cups heavy cream
- 3/4 cup + 2 Tbsp powdered sugar
- 12 oz cream cheese, softened (don't melt)
- 1/2 tsp vanilla extract
Preparation
Step 1
Caramel:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 2 - 3 quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for). Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.
For the chocolate ganache:
Place milk and semi-sweet chocolate chips in a heat proof bowl. Heat heavy cream nearly to a boil, then pour over chocolate chips. Stir until chocolate has melted.
For the shortbread crust:
In a bowl, using a fork, stir together crushed shortbread with melted butter until evenly moistened.
For the cheesecake filling + whipped topping:
In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp of the powdered sugar and whip until stiff peaks form. Scoop out a heaping 1/2 cup of the whipped cream mixture, transfer to a piping bag and set aside in refrigerator (this will be for the piped cream on top of the cheesecakes). In a separate mixing bowl, whip cream cheese until smooth. Add remaining powdered sugar (1/2 cup + 3 Tbsp) and vanilla and mix to combined. Stir and fold in remaining whipped cream mixture (that which isn't being refrigerated).
To assemble cheesecakes:
Spoon 1 1/2 Tbsp chocolate ganache into bottom of each cup (pour right into middle so it doesn't run down sides of cup. Do a little less of each layer listed if making 8 servings). Freeze or refrigerate until firm, then pour about 2 Tbsp of the shortbread crust mixture over chocolate layer and gently spread and press into an even layer. Spoon cheesecake filling into a large pipping bag and pipe filling over shortbread crust layer. Cover with plastic wrap and chill 2 hours.
Spoon a heaping tablespoon of the caramel sauce over cheesecake filling. Top evenly with a heaping tablespoon of the coconut mixture. Transfer remaining chocolate ganache (rewarm in microwave slightly so it's pipe-able) to a small piping bag (or small resealable bag with corner cut) and drizzle over coconut layer. Top with whipped cream mixture that was set aside. Serve within several hours of adding caramel and coconut topping.