Vanilla no-bake cheesecake on a shortbread base, topped with gooey caramel and chocolate ganache.
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 tablespoon Powdered Sugar
1 cup Heavy Whipping Cream 240ml / 240g (must be 33% fat or higher)
1 teaspoon Vanilla Extract
For the Caramel
1 cup Light Brown Sugar 200g
2 sticks Butter 227g
⅓ cup Golden Corn Syrup 100g
1 can Condensed Milk 397g
1 teaspoon Salt
For the Chocolate Ganache
1 cup Dark Chocolate 175g (chopped)
½ cup Whipping Cream 120ml / 120g
INSTRUCTIONS
Make the Shortbread Base
Preheat the oven to 350°F / 180°C.
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