Name: Twix Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 180g Shortbread cookies (crushed); 50g Butter (melted); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 100g Caramel sauce; 150g Chocolate ganache; 60g Shortbread pieces

Description

Inspired by the candy bar, this cheesecake features a buttery shortbread crust, caramel swirled through the filling, and a chocolate ganache topping with shortbread pieces scattered on top.

Special Instructions

For the shortbread crust, crush 180g shortbread cookies and mix with 60g melted butter, press into the pan. Swirl caramel sauce into the filling with a knife. After the cheesecake is baked and chilled, top with chocolate ganache (75g chocolate + 75g cream, melted together) and scatter crushed shortbread pieces over the top. This flavor needs more work to get the layers balanced.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Chocolate ganache	150g	Equal parts chocolate and cream
Shortbread pieces	60g	Crushed into small chunks

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Caramel sauce	100g	Swirl into filling

Crust (shortbread)

Ingredient	Amount	Notes
Shortbread cookies (crushed)	180g
Butter (melted)	50g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up shortbread a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.