Ingredients
Method
- Preheat oven to 350°F (175°C). Combine flour, butter, sugar, and salt in a food processor until crumbly. Press firmly into a parchment-lined cake pan to form an even crust. Bake until lightly golden, about 15–20 minutes. Cool completely.
- Beat cream cheese with white and powdered sugars until smooth and velvety. Mix in vanilla extract.
- Whip heavy cream separately until soft peaks form, then gently fold into the cream cheese mixture to maintain a light texture. Spread evenly over the cooled crust and refrigerate.
- In a saucepan, melt brown sugar, butter, and corn syrup over medium heat, stirring constantly. Add sweetened condensed milk and salt, and cook briefly until thick and spoon-coating. Cool for about 90 minutes, reserving one-quarter for garnish.
- Pour the cooled caramel over the chilled cheesecake layer, spreading evenly. Return to the refrigerator and chill overnight.
- Prepare ganache by heating heavy cream until just simmering, then pouring over chopped dark chocolate. Stir until smooth and glossy.
- Once fully set, remove cheesecake from pan. Drizzle ganache and reserved caramel over slices before serving.
Notes
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Store covered in the refrigerator for up to 4 days.