No-Bake Twix Cheesecake
1 ½ cup (300g) sugar
1/4 cup (60ml) water
cook over medium-high heat, and cook without stirring until it gets a caramel color
remove from heat
3/4 cup (180g) whipping cream
cook for about 1 minute stirring constantly until smooth
remove from heat
1 ½ tsp (7.5g) vanilla extract
1 ½ tsp (7.5g) salt
3 tbsp (45g) unsalted butter, room temperature
stir until smooth
set aside to cool
9 oz (250g) digestive biscuits/graham crackers
process until crumbs form
½ cup (110g) butter, melted
8 inch (20cm) springform pan, lined with parchment paper
refrigerate until you prepare the filling
2 (150g) twix xtra bars
cut in smaller pieces
set aside
21 oz (600g) cream cheese, room temperature
2 tsp (10g) vanilla extract
¼ cup (30g) powdered sugar
mix to combine
½ cup (120g) salted caramel sauce
mix to combine
1 cup (240g) whipping cream (35% fat), chilled
whip until stiff peaks form
gently fold into the cream cheese mixture
fold the twix bars
pour the filling over the crust
refrigerate to set for several hours or better overnight
½ cup (120g) salted caramel
leave a ½ inch (1cm) border
refrigerate until you prepare the chocolate ganache
4 oz (120g) semisweet chocolate
4 oz (120g) whipping cream
melt over bain-marie
pour over the caramel
refrigerate for at least 30 minutes
Twix bars
caramel shards
crushed biscuits