Description
This decadent Twix Cheesecake combines a buttery shortbread crust with a creamy, full-fat cream cheese filling studded with chopped Twix bars. Baked in a water bath for a smooth texture, it is topped with a homemade rich caramel sauce and garnished with more Twix pieces for an indulgent dessert perfect for sharing.
Ingredients
Shortbread Crust
- 190 g all-purpose flour
- 90 g powdered sugar
- ¼ tsp salt
- 180 g butter (room temperature)
Cheesecake Filling
- 800 g cream cheese (full fat, room temperature)
- 260 g granulated sugar
- 200 g sour cream 18% (room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs (room temperature)
- 300 g Twix (chopped, about 6 Twix bars)
Caramel Sauce
- 70 g granulated sugar
- 50 g corn syrup (or glucose syrup)
- 200 g heavy cream
- 40 g butter (cold)
- Pinch of salt
Decoration
- 2 packs Twix bars (for topping)
Instructions
- Prepare Shortbread Crust: Preheat the oven to 180ºC (conventional). Line a 23 cm (9 inch) springform pan with parchment paper on the bottom. In a bowl, mix flour, powdered sugar, and salt. Add butter and mix with a fork until the mixture resembles crumbs. Press the dough evenly into the pan with fingers or a spatula and prick all over with a fork. Bake for 18 minutes, then allow to cool until cool to touch. Cover with 3-4 layers of aluminum foil.
- Make Cheesecake Batter: Reduce oven temperature to 160ºC (325ºF). Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add granulated sugar and blend for another minute on low. In a small bowl, combine sour cream and cornstarch until smooth, then add this mixture and vanilla extract to the cream cheese mixture. Mix on low until combined. Add eggs two at a time, mixing on low speed after each addition. Scrape the bowl sides and mix well to incorporate all ingredients.
- Fold in Twix Pieces: Chop the Twix bars into small pieces and gently fold them into the cheesecake batter using a rubber spatula. Pour the batter into the prepared springform pan.
- Prepare and Bake in Water Bath: Boil water in a kettle. In a metal tin at least 5 cm deep, place boiling water and position the springform pan wrapped in foil inside the water bath so water reaches about two-thirds up the side of the pan. Alternatively, place the springform pan inside a larger cake or roasting pan filled with hot water to two-thirds height. Carefully place in the oven and bake for 1 hour and 20 minutes. The cheesecake should be slightly wobbly in the center.
- Cool Cheesecake in Oven: After baking, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove from Water Bath and Chill: Remove the cheesecake from the oven and water bath, take off aluminum foil, and transfer it to a cooling rack. Let it cool to room temperature for about 1 hour, then refrigerate for at least 6 hours or preferably overnight to set.
- Make Caramel Sauce: While baking the cheesecake, melt granulated sugar and corn syrup slowly over medium heat in a small saucepan until golden brown. Simultaneously, heat heavy cream in another saucepan until just bubbling. Reduce caramel heat to low and carefully add warmed cream a little at a time, stirring constantly to prevent burning as the mixture bubbles. Increase heat to medium-high and stir for 2 more minutes. Remove from heat, stir in cold butter and a pinch of salt until butter melts. Cover caramel with plastic wrap directly on the surface and chill in the fridge until cool.
- Assemble and Decorate: Run a sharp knife along the edge of the chilled cheesecake and unlock the springform pan. Transfer the cheesecake to a serving dish. Pour and evenly spread the cooled caramel sauce over the top. Chop additional Twix bars and arrange pieces decoratively around the cheesecake edges. Chill again until serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- Covering the springform pan with multiple layers of foil prevents water from leaking into the cheesecake during the water bath.
- Slowly adding warm cream to the caramel prevents crystallization and burning.
- Chilling the cheesecake overnight improves texture and flavor development.
- Use a gentle hand when folding in Twix pieces to avoid breaking them down too much into the batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
