Cheesecake Royale

Cheesecake Royale 

This is the ultimate dessert for a special occasion, combining the best elements of a classic New York cheesecake with the indulgent flavors of a Millionaire's Shortbread.

• Yields: 12-16 slices
• Prep time:45 minutes
• Baking time:1 hour + cooling
• Chilling time:Overnight (highly recommended)

Ingredients

For the Biscuit Base:

· 200g (7 oz) Digestive biscuits or Graham crackers

· 100g (7 tbsp) unsalted butter, melted

· 1 tbsp granulated sugar (optional, for extra sweetness)

For the Cheesecake Filling:

· 900g (32 oz / 4 blocks) full-fat cream cheese, at room temperature

· 200g (1 cup) granulated sugar

· 300ml (1 ¼ cups) sour cream, at room temperature

· 3 large eggs + 1 egg yolk, at room temperature

· 2 tsp vanilla extract

· 2 tbsp all-purpose flour

For the Salted Caramel Layer:

· 1 (14 oz / 397g) can of sweetened condensed milk

· 100g (7 tbsp) unsalted butter

· 50g (¼ cup) light brown sugar

· 2 tbsp golden syrup (or light corn syrup)

· 1 tsp flaky sea salt (plus more for garnish)

For the Chocolate Ganache Topping:

· 200g (7 oz) good-quality dark chocolate (50-70% cocoa), finely chopped

· 200ml (¾ cup + 2 tbsp) heavy/double cream

· A pinch of salt

Equipment

· 9-inch (23cm) springform pan

· Food processor or rolling pin and zip-top bag

· Electric hand mixer or stand mixer

· Large roasting tin for a water bath

· Aluminum foil

Instructions

Part 1: The Biscuit Base

1. Preheat & Prep: Preheat your oven to 160°C (325°F). Wrap the outside of your springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath.

2. Crush the Biscuits: Place the Digestive biscuits (or Graham crackers) in a food processor and pulse into fine crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin.

3. Combine: In a medium bowl, mix the biscuit crumbs with the melted butter (and optional sugar) until the mixture resembles wet sand.

4. Form the Base: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact it well.

5. Bake: Bake for 10 minutes. Remove and let it cool while you prepare the filling. Reduce the oven temperature to 150°C (300°F).

Part 2: The Cheesecake Filling

1. Beat Cream Cheese: In the large bowl of a stand mixer (or using a hand mixer), beat the room-temperature cream cheese and sugar on medium speed until completely smooth, creamy, and free of lumps. Scrape down the bowl frequently.

2. Add Flavors: Beat in the sour cream and vanilla extract until just combined.

3. Incorporate Eggs: Add the eggs and egg yolk, one at a time, mixing on low speed until each is just incorporated. Do not overmix after adding the eggs.

4. Add Flour: Sprinkle the flour over the mixture and mix on low until it disappears.

5. Water Bath: Place the springform pan inside the large roasting tin. Pour the cheesecake filling over the cooled base.

6. Bake: Carefully place the roasting tin in the oven. Pour freshly boiled water into the roasting tin until it comes about halfway up the sides of the springform pan.

7. Bake for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (it will firm up as it cools).

8. Cool: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This prevents cracking. Then, remove it from the water bath, take off the foil, and let it cool completely on a wire rack.

Part 3: The Salted Caramel Layer

This can be made while the cheesecake is baking or cooling.

1. Combine Ingredients: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and golden syrup.

2. Cook the Caramel: Place the pan over medium heat. Stir continuously with a wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.

3. Simmer: Bring the mixture to a gentle simmer. Continue to stir constantly for 5-7 minutes until the caramel has thickened and deepened in color. Be careful, as it can burn easily.

4. Season: Remove from heat and stir in the flaky sea salt.

5. Cool Slightly: Let the caramel cool for about 15-20 minutes, stirring occasionally to prevent a skin from forming.

6. Add to Cheesecake: Once the cheesecake is completely cool to the touch, pour the slightly cooled caramel over the top and spread it evenly. Refrigerate the cheesecake for at least 4 hours, or until the caramel layer is set.

Part 4: The Chocolate Ganache & Final Assembly

1. Prepare Chocolate: Place the finely chopped dark chocolate in a heatproof bowl.

2. Heat Cream: In a small saucepan, heat the cream over medium heat until it is just beginning to simmer (small bubbles around the edges).

3. Make Ganache: Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes, then whisk gently from the center outwards until you have a smooth, glossy ganache. Add a pinch of salt.

4. Top the Cheesecake: Remove the cheesecake from the fridge. Pour the slightly cooled (but still pourable) ganache over the set caramel layer. Tilt the pan to spread it evenly.

5. Chill Overnight: Return the cheesecake to the refrigerator and chill for at least 6 hours, but ideally overnight. This is crucial for the perfect sliceable texture.

To Serve:

· Run a thin knife under hot water, dry it, and carefully run it around the edge of the springform pan before releasing the clamp.

· For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.

· Optionally, sprinkle a little more flaky sea salt on top of each slice before serving.

Tips for Success:

· Room Temperature is Key: Ensuring your cream cheese, eggs, and sour cream are at room temperature prevents a lumpy filling and ensures a silky texture.

· Don't Overmix: Overmixing after adding the eggs incorporates too much air, which can cause the cheesecake to puff up and crack.

· Patience with Chilling: Do not rush the chilling process. The overnight chill is what gives this rich dessert its perfect, firm-yet-creamy structure.

· Caramel Safety: Keep a close eye on the caramel as it can go from perfect to burnt quickly.

· Ganache Consistency: If your ganache is too runny, let it cool a bit longer at room temperature before pouring. If it's too thick, gently reheat it in short bursts in the microwave.