Cheesecake: Pillow Cheesecake with Caramel Sauce
- Chocolate Shortbread Base, from Trish Deseine:
- 250250 gr. butter, very cold, cubed small
- 8585 gr. sugar
- 300300 gr. flour
- 2525 gr. cacao powder
- Cheesecake Batter:
- 2pounds2 pounds cream cheese, softened
- 1stick1 stick butter (115 gr), softened
- 1/4cup1/4 cup creme fraiche or sour cream
- 1cup1 cup sugar
- 55 eggs
- 2Tb.2 Tb. cornstarch, sifted
- zestzest of one lemon
- Salted Butter Caramel Sauce, adapted from Guillemette:
- 240240 gr. sugar
- 80ml80 ml water
- 115115 gr salted butter
- 150ml150 ml heavy whipping cream
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.
Caramel Sauce Directions:
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!