Pillow Cheesecake with Salted Butter Caramel Sauce:
INGREDIENTS
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Chocolate Shortbread Base
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250 gr. butter, very cold, cubed small
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85 gr. sugar
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300 gr. flour
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25 gr. cacao powder
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Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor
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or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in
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half. Reserve one half to make shortbread cookie or refrigerate for another time.Press
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one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool
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completely.
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Cheesecake Batter:
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2 pounds cream cheese, softened
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1 stick butter (115 gr), softened
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1/4 cup creme fraiche or sour cream
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1 cup sugar
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5 eggs
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2 Tb. cornstarch, sifted
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zest of one lemon
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Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in
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the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the
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cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks
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one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them
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in the cream cheese batter.
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Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. B
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