Twix is one of my favourite chocolate bars, I’ve made a Twix cake before and also Twix brownies. I felt like it was time for me to make a Twix cheesecake too.
I make a lot of cheesecakes….like a lot….sometimes I think I might have a problem.
But THIS ONE IS THE BEST ONE I HAVE EVER MADE. I am obsessed with this cheesecake.
Breakdown of the cheesecake
A Twix is essentially made up of shortbread, caramel and chocolate.
So to make a Twix cheesecake all I had to do was throw a cheesecake into this mix.
Here’s the different layers of the cheesecake!
- Shortbread base – For the base we’re using shortbread biscuits, instead of your regular degular digestives or graham crackers.
- Caramel – I actually used dulce de leche for this. I made it but you could but it. I’ll talk more about this later.
- Ganache – I finished the cheesecake with a dark chocolate ganache. I didn’t want to just add melted chocolate because I wanted the chocolate layer to stay soft.
We’re making a baked cheesecake here. Baked cheesecakes are pretty simple to make but there are just a few things I wanted to talk about!
The cake tin
Whenever I make a baked cheesecake I alwasy mention how I like to use a regular cake tin, instead of a spring form/loose bottomed tin.
However, for this cheesecake, a spring form/loose bottomed tin is needed.
When I use a regular cake tin, to take the cheesecake out I just flip the tin over.
But this cheesecake has a layer of caramel and chocolate. If I were to flip it over, the chocolate on top would just get ruined. So a spring form tin is best to use.
Preparing the cake tin
Baked cheesecakes are always better when they are made in a water bath.
Since we’re using a spring form tin, you need to prepare it so that the water doesn’t get inside of the tin.
To do this, all you need to do is wrap the outside a few times with some tin foil!
What is a water bath?
If you’ve never used a water a bath in baking, to put it simply, it is pretty much….a bath of water.
All you are doing is getting a large baking or roasting tray that has high sides.
Add your cheesecake tin into this, then pour some boiling water into the large tray until it reaches about half way up the sides of the cheesecake tin.
The reason why this is used for baked cheesecakes is because cheesecakes are like me….any small inconvenience breaks them.
If they get to hot in the oven, they will likely crack and it will effect the texture of the cheesecake. So the water helps stop the temperature from getting too hot.
Essentially, water baths help cheesecakes bake gently, which stops them from cracking and also gives them a smoother, creamier, silkier texture!
There’s no eggs in this, why is it baked?
So I am going to be honest, I don’t know an exact reason for this.
This method of making an eggless cheesecake is something I actually learnt from a teacher.
The addition of the corn flour and the white chocolate helps thicken this cheesecake in the oven.
Baking it makes a huge difference, trust me!
Can I leave the white chocolate out?
NO. Don’t do this.
The white chocolate isn’t in this for flavour, it doesn’t taste like a white chocolate cheesecake.
It is just there to help with the thickening of the cheesecake, so it needs to be added.
Why do you turn the oven off and leave the cheesecake in there?
After this cheesecake has been baked, you want to crack the oven door open slightly and then leave the cheesecake in there for an hour.
Like I said before, minor inconveniences causes cheesecakes to have a breakdown.
Cheesecakes don’t like sudden changes in temperature, so if you take it out of the oven straight away, it can end up cracking.
Do I need to leave it to set overnight?
YES. DON’T TRY SKIPPING THIS.
Cheesecake needs time to set.
But they also just taste so much better the next day too.
I know I did start with all caps but if you really did want to not wait overnight, 4 hours in the fridge should be ok, but I really do recommend waiting!
Making cheesecake is a journey, that does take some time, and you might get tired of it on the way, but it is worth it in the end.
The dulce de leche
I used dulce de leche for the caramel layer. I know Twix isn’t make with this, but for this cheesecake I felt like dulce de leche works best.
Dulce de lehce stays soft in the fridge and it also holds it shape, so when the cheesecake is cut, the dulce de leche doesn’t flow everywhere.
That’s why it is perfect for this!
Making dulce de leche
Making dulce de leche is easy, all you are doing is boiling some condensed milk in water for 2-3 hours.
However….IN THIS ECONOMY….with gas and electricity prices being up….you might not want to have your stove on for 3 hours. So you could just buy it.
Here’s how to make it if you want to though!
- Fill a pot, that has tall sides, with some water. Let this come to a boil.
- Get one 397g can of condensed milk, take the paper wrapping off.
- Add this into the boiling water, make sure that the water is above the can. You need the can to be completely submerged.
- Put the heat on medium and leave the can in there for 2-3 hours. I like 3 hours, it gives a darker dulce de leche but 2 hours works too.
- MAKE SURE not to disappear. Every now and then, you need to add more water to the pot so that the can is completely submerged the whole time. If the can isn’t covered in water, there is a risk of it exploding.
Once it the time is over, let the can cool before trying to open it!
The dark chocolate ganache
I know I have said a lot, this is the last thing!
I finished this cheesecake with a dark chocolate ganache. Dark chocolate is best to use because it cuts the sweetness of everything else.
Using milk, in my personal opinion, make this too sweet.
But if you did want to use milk or even white, make sure to half the amount of cream in the recipe!
Not feeling a Twix cheesecake? Here are some other cheesecakes I think you should try!
- For the biscuit base:
320g shortbread biscuits
100g unsalted butter, melted
- For the cheesecake:
200g granulated sugar
60g corn flour
800g cream cheese
1 tablespoon vanilla extract
300ml double cream, warm
160g white chocolate, melted
- For the caramel layer:
380g dulce de leche
- For the chocolate ganache:
120g dark chocolate
120ml double cream
- Start by pre-heating your oven to 170c/325f.
- Grease and line the bottom and sides of an 8 or 9 inch loose bottomed/spring form cake tin with baking paper. Then wrap the outside of the tin with a few layers of tin foil.
- Making the biscuit base:
- Crush your biscuits using a food processor, or instead you could just add them into food bag and hit them with a rolling pin.
- Mix these crushed biscuits with the melted butter.
- Add this into your prepared tin and press it down until you get a smooth even layer. Leave this aside.
- Making the cheesecake batter:
- In a large bowl, mix together the sugar, corn flour, cream cheese and vanilla until smooth.
- Add some of the warm double cream, mix this is, then add more. Keep doing this until you've used all of the cream.
- Now just add in the melted white chocolate and mix until you get a smooth batter.
- Add this into the tin and smooth it out.
- Baking the cheesecake:
- To bake the cheesecake, add the tin into a large baking/roasting tray that has high sides. Pour some boiling water into this until it reaches about halfway up the cheesecake tin.
- Carefully place this into your oven and bake for around 45-55 minutes. It is done when the sides look set but the centre is still slightly jiggly.
- Once it has baked, turn your oven off, open the door slightly, and then leave the cheesecake in there for an hour.
- Making the chocolate ganache:
- Add the chocolate and cream into a bowl. Heat this in your microwave for 30 seconds, then take it out and stir.
- Place this back into the microwave for 15 seconds this time, then stir again. Keep repeating this until all the chocolate has melted and you get a smooth mixture. Leave this aside until you're ready to use it.
- Putting everything together:
- Once the cheesecake has sat in the oven for an hour, you can take it out and add the other layers to it.
- Pour the dulce de leche on top, you might need to heat it in the microwave for a few seconds if it is too thick. Leave this in the fridge for 10 minute to set. Then pour the ganache on top.
- Leave the cheesecake to set in the fridge overnight.
- The next day take it out of the tin, cut into it then enjoy!
How much inch is your baking mold
I used an 8 inch one!!
Can I use corn starch instead of corn flour?
Yesss they’re the same thing, we just call it corn flour in the UK!
I love this cheesecake, thanks so much for the recipe! A quick tip for everyone who doesn’t have a baking dish big enough to put the springform in: a cookie sheet filled with hot water under the cheesecake did the trick! Your oven will fog up like crazy so beware, especially if you wear glasses.