PILLOW CHEESECAKE W/ SALTED BUTTER CARAMEL SAUCE

By JJCR

Ingredients

• CHOCOLATE SHORTBREAD BASE
• 250 250 250 GR. BUTTER, VERY COLD, CUBED SMALL
• 85 85 85 GR. SUGAR
• 300 300 300 GR. FLOUR
• 25 25 25 GR. CACAO POWDER

Preparation

Step 1

cheesecake batter:

2 lbs. cream cheese, softened
1 stick butter, softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 tbs. cornstarch, sifted
zest of one lemon

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 halffway 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 min..Remove from oven and refrig. completely for a few hours or better yet overnight.

salted butter caramel sauce

240 gr. sugar
80 ml. water
115 gr. salted butter
150 ml. heavy whipping cream

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 bol 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 to 15 min. until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it.