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Twix Cheesecake

If you love Twix and cheesecake, then look no further than this delicious Twix Cheesecake! A luscious treat that marries the delectable flavors of shortbread crust, velvety cheesecake, filled with pieces of Twix bars. It is topped with a smooth caramel and more Twix pieces. This dessert is a must-try for all Twix lovers.
5 fra 3 stemmer
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Resting time 6 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 802 kcal

Equipment

Ingredients
 
 

SHORTBREAD CRUST

  • 190 g all-purpose flour
  • 90 g powdered sugar
  • ¼ teaspoon salt
  • 180 g butter room temperature

CHEESECAKE

  • 800 g cream cheese full fat, room temperature
  • 260 g granulated sugar
  • 200 g sour cream 18% room temperature
  • 1 ½ tablespoon cornstarch
  • 2 ½ teaspoon vanilla extract
  • 4 large eggs room temperature
  • 300 g Twix chopped, 6 packs of Twix bars

CARAMEL SAUCE

  • 70 g granulated sugar
  • 50 g corn syrup /glucose syrup
  • 200 g heavy cream
  • 40 g butter cold
  • Pinch of salt
  • 2 packs Twixs

Instructions
 

SHORTBREAD CRUST

  • Preheat the oven at 180ºC, conventional oven. In a 23 cm/ 9 inch spring cake pan add parchment paper to the bottom.
  • Add the flour, powdered sugar and salt into a bowl and stir it together. Then add the butter and with a fork mix it together until it has a crumble structure.
    190 g all-purpose flour, 90 g powdered sugar, ¼ teaspoon salt, 180 g butter
  • Add the shortbread dough and press the dough down using your fingers or a rubber spatula until packed and flattened out in an even layer. With a fork poke the shortbread dough all around. Bake it for 18 minutes. Then let it cool down so that it’s cool to touch. Once cool to touch, cover the pan well with 3-4 layers of aluminium foil.

CHEESECAKE

  • Reduce the oven temperature to 160ºC/ 325ºF conventional oven.
  • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then add the granulated sugar and let it mix for 1 min on low speed.
    800 g cream cheese, 260 g granulated sugar
  • In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
    200 g sour cream 18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract, 4 large eggs
  • Chop the Twix bars into smaller pieces and add them to the cheesecake batter. With a rubber spatula, gently fold the Twix pieces into the batter. Pour the cheesecake batter into the spring pan.
    300 g Twix
  • Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake, where the bottom has been covered in aluminium, in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method. Alternatively, place the springform pan in a 30 cm/11 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. Gently lift the pan into the oven so no water gets under the aluminium foil. Bake for 1 hour and 20 min.
  • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  • Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

CARAMEL SAUCE

  • While the cheesecake is baking, make the caramel.
  • In a small saucepan, slowly melt the granulated sugar and corn syrup over medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble.
    70 g granulated sugar, 50 g corn syrup, 200 g heavy cream
  • Turn the heat for the saucepan with the caramel down to a low heat. Add the heated heavy cream a little at a time, stirring it in, when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Turn heat back up to medium/high heat and continue to stir constantly for 2 minutes at medium/high heat.
    40 g butter, Pinch of salt
  • Turn off the heat and add the cold butter and a pinch of salt. Stir it in until the butter has melted into the caramel. Transfer it to a bowl, cover it with plastic wrap, so it touches the surface of the caramel and let it cool down in the fridge.

ASSEMBLING

  • Slide a sharp knife along the edge of the spingpan to release the cheesecake from the pan. Open the springform and move the chilled cheesecake to a serving dish. Add caramel on top of the cheesecake and even it out. Chop some Twix bars and decorate with the Twix pieces along the edge of the cheesecake. Place it back in the fridge until ready to serve.
    2 packs Twixs

Nutrition

Calories: 802kcalCarbohydrates: 68gProtein: 10gFat: 56gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 192mgSodium: 575mgPotassium: 218mgFiber: 1gSugar: 54gVitamin A: 1798IUVitamin C: 0.4mgCalcium: 156mgIron: 1mg
Keyword cheesecake, twix
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