1. Making the Shortbread Crust

Start by preheating your oven to 180°C (350°F). Prepare your springform pan by lining the bottom with parchment paper. This is important because it ensures that the crust doesn’t stick to the pan and makes removing the cheesecake easier once it’s done.

Next, in a mixing bowl, combine the flour, powdered sugar, and salt. Stir these dry ingredients together so they’re well-mixed. Then, add the room-temperature butter. Use a fork or pastry cutter to mix the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is key for getting the right texture for the crust.

Once the dough is crumbly, press it into the bottom of the prepared springform pan. You can use your fingers or the back of a spoon to evenly distribute the dough and press it down firmly. To ensure an even crust, use a fork to poke a few holes in the dough.

Now it’s time to bake the crust. Place it in the preheated oven and bake for 18 minutes, or until the crust turns a light golden color. Once baked, let the crust cool to room temperature. This ensures that it’s firm and ready to hold the cheesecake filling.

2. Preparing the Cheesecake Filling

While the crust cools, it’s time to prepare the cheesecake filling. Reduce the oven temperature to 160°C (325°F). In a large mixing bowl, add the softened cream cheese. Using a hand mixer or stand mixer with a paddle attachment, cream the cream cheese for about 1 minute on low speed. Once it’s smooth, add the granulated sugar and mix for another minute.

In a small bowl, combine the sour cream and cornstarch. Stir until smooth, then add this mixture to the cream cheese along with the vanilla extract. Mix everything together until well combined. The sour cream helps add a bit of tanginess to the cheesecake, balancing the sweetness of the caramel and Twix bars.

Next, add the eggs one at a time. After each addition, mix on low speed until just incorporated. Be sure to scrape down the sides of the bowl to ensure that all the ingredients are well-mixed.

Once all the eggs have been added, fold in the chopped Twix pieces using a rubber spatula. Gently stir the Twix into the batter, being careful not to break the pieces up too much. The goal is to evenly distribute the Twix throughout the cheesecake batter.

3. Baking the Cheesecake

To bake the cheesecake, we’re going to use a water bath. This technique ensures that the cheesecake bakes gently and evenly, reducing the risk of cracks. In a large metal tin (about 5 cm high), pour in some boiling water. You’ll want the water to come about two-thirds of the way up the sides of the springform pan.

Place the springform pan into the metal tin with the boiling water. The water should come up around the sides of the cheesecake pan, but not over the edge. Be careful not to let water get inside the cheesecake pan, as it can ruin the texture.

Bake the cheesecake for 1 hour and 20 minutes. The cheesecake should still be slightly wobbly in the center when you give it a gentle shake. After the baking time is up, turn off the oven and leave the cheesecake inside for another hour with the oven door slightly open. This gradual cooling helps prevent cracks from forming.

Once the hour has passed, remove the cheesecake from the oven and take it out of the water bath. Let it cool to room temperature for about an hour, then refrigerate it for at least 6 hours or overnight for the best results.

4. Making the Caramel Sauce

While the cheesecake is baking and cooling, it’s time to make the caramel sauce. In a small saucepan, heat the granulated sugar and corn syrup over medium heat, stirring occasionally until the sugar turns a golden brown color. Be sure to watch it closely so it doesn’t burn.

In another saucepan, heat the heavy cream until it begins to bubble. Once the sugar has turned golden, reduce the heat and carefully add the hot cream to the sugar mixture. It will bubble up, so stir slowly and cautiously to avoid burns.

Continue stirring for about 2 minutes over medium-high heat until the caramel thickens. Then, turn off the heat and stir in the cold butter and a pinch of salt. The butter will melt into the caramel, creating a smooth sauce.

Transfer the caramel to a bowl, cover it with plastic wrap (so the wrap touches the surface of the caramel), and refrigerate it to cool.

5. Assembling the Twix Cheesecake

Once the cheesecake has fully chilled, it’s time to assemble. Run a sharp knife around the edge of the springform pan to loosen the cheesecake from the sides. Open the springform and transfer the cheesecake to a serving plate.

Drizzle the caramel sauce over the top of the cheesecake, spreading it evenly. Then, chop the remaining Twix bars into small pieces and scatter them over the top of the cheesecake. This adds a lovely crunch and gives the dessert its signature Twix look.

Return the cheesecake to the fridge until you’re ready to serve. The caramel will set up nicely, and the Twix pieces will stay in place.