#shortbreadbase

Millionaire’s Cheesecake Ingredients: For the Shortbread Base: 1 cup all-purpose flour (125g) 1 stick butter (114g) 1/4 cup white sugar (50g) 1/4 teaspoon salt For the Cheesecake: 3 1/4 cups cream cheese (740g), room temperature 1/2 cup white sugar (100g) 3 tablespoons powdered sugar 1 cup heavy whipping cream (240ml), 33% fat or higher 1 teaspoon vanilla extract For the Caramel: 1 cup light brown sugar (200g) 2 sticks butter (227g) 1/3 cup golden corn syrup (100g) 1 can sweetened condensed milk (397g) 1 teaspoon salt For the Chocolate Ganache: 1 cup dark chocolate (175g), chopped 1/2 cup heavy cream (120ml) Directions: Make the Shortbread Base: Preheat the oven to 350°F (180°C). In a food processor, pulse together the flour, butter, salt, and sugar until the mixture resembles breadcrumbs. Alternatively, you can rub the butter into the flour and sugar using your fingertips. Press the dough into the base of a round, loose-bottomed cake pan (lining the base with parchment paper for easy removal later). Bake for 20 minutes, or until golden. Let cool. Make the Cheesecake: Whip the heavy cream to stiff peaks and set aside. In a large bowl, whip the cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until just combined. Pour the cheesecake mixture over the cooled shortbread base, smoothing out the top. Place in the fridge to chill while you prepare the caramel. Make the Caramel: In a saucepan, melt the light brown sugar, butter, and golden corn syrup over medium heat. Bring the mixture to a boil, stirring constantly until it begins to froth. Remove from the heat and stir in the condensed milk and salt. Return the pan to the heat and boil for 1 minute, until the caramel thickens enough to coat the back of a spoon. Let the caramel cool for about 90 minutes. Once slightly warm to the touch, set aside 1/4 of the caramel for decorating later. Pour the rest of the caramel over the cheesecake and spread it evenly. Return the cheesecake to the fridge to chill overnight. Make the Chocolate Ganache: Place the chopped dark chocolate into a medium bowl. In a small saucepan, heat the heavy cream until it is just simmering (tiny bubbles forming at the edges). Remove the cream from heat and pour over the chocolate. Let sit for 1 minute. Stir the mixture until smooth and glossy. Let the ganache cool completely before spreading it over the top of the cheesecake. Assemble and Serve: Once the cheesecake has chilled overnight, carefully remove it from the cake pan. Before serving, reheat the reserved caramel in the microwave for about 20 seconds, and drizzle over each slice for a finishing touch. Prep Time: 45 minutes (plus overnight chilling) | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes (plus chilling time) Kcal: 650 kcal per slice | Servings: 12 slices Millionaire’s Cheesecake is the ultimate indulgent dessert, combining a buttery shortbread base, creamy cheesecake filling, and rich caramel layer, all topped with a luxurious chocolate ganache. Each slice is a delicious blend of textures and flavors, from the crunchy base to the silky-smooth cheesecake and decadent toppings. This dessert is perfect for special occasions or whenever you’re in the mood for something truly extravagant. The caramel layer adds a sweet richness, while the chocolate ganache provides a delightful finishing touch. Be sure to drizzle extra caramel on top when serving for an added layer of indulgence!

High Altitude Brownie Shortbread Bars with Ganache Ingredients: Shortbread Crust: 1 cup all-purpose flour, spooned and leveled 1/3 cup granulated sugar 1/2 tsp coarse Kosher salt (use half the amount if using table salt) 1/2 tsp vanilla extract 1/2 cup cold unsalted butter, diced Brownies: 1/2 cup unsalted butter 1 cup granulated sugar 1/2 cup semi-sweet chocolate chips 2 tsp vanilla extract 2 large eggs 2/3 cup unsweetened, Dutch-processed cocoa powder 1/3 cup all-purpose flour, spooned and leveled 1/4 tsp coarse Kosher salt (use half the amount if using table salt) 1-2 tsp instant espresso powder (optional) Ganache: 4 oz good-quality dark chocolate (55-60% cacao) 4 oz heavy whipping cream Directions: Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking dish with parchment paper, allowing the paper to overhang the sides for easy removal later. In a bowl, mix the flour, sugar, salt, and vanilla. Add the cold, diced butter and use a pastry cutter (or food processor) to cut the butter into the dry ingredients until the mixture forms moist crumbs. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until pale golden brown. Set aside to cool slightly. Reduce oven temperature to 325°F (160°C). Brownies: In a large saucepan, melt the butter and sugar over medium heat until it begins to bubble. Cook for 2 minutes, then remove from heat. Stir in the chocolate chips and vanilla until the chocolate is melted and the mixture is smooth but grainy. Let cool for 10 minutes. Beat in the eggs, one at a time, until smooth. In a separate bowl, sift together the cocoa powder, flour, salt, and espresso powder (if using). Stir the dry ingredients into the batter until just combined. The batter will be thick. Spread the brownie batter evenly over the baked shortbread crust. Bake at 325°F for exactly 25 minutes. The top should be crackled and slightly puffed. Let the brownies cool completely. Ganache: Finely chop the dark chocolate and place it in a bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer around the edges. Remove from heat and pour the hot cream over the chopped chocolate. Stir until the ganache is smooth and shiny. Spread the ganache over the cooled brownies and let it set for about an hour. If desired, sprinkle with reserved chopped chocolate for a decorative finish. Cutting: Once the ganache is set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut into clean slices, wiping the knife between cuts for neat edges. Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour and 10 minutes (plus time for cooling and setting) Kcal: 350 kcal per bar | Servings: 16 bars These High Altitude Brownie Shortbread Bars with Ganache are a perfect combination of textures and flavors. The buttery shortbread base provides a crisp contrast to the rich, fudgy brownie layer, and the silky chocolate ganache adds an indulgent finish. Each bite delivers a satisfying crunch followed by a smooth, melt-in-your-mouth experience, making this dessert both elegant and irresistible. Ideal for high-altitude bakers, these bars are not only visually stunning but also decadent enough to impress at any gathering. The ganache adds a luxurious touch, and the simplicity of the recipe ensures you can make these treats without any hassle. Serve them as a special dessert or bring them to your next party for a guaranteed crowd-pleaser.