TWIX CHEESECAKE

Delicious cheesecake twix recipe, having all your favorite flavors on twix! has a very crispy cake texture of graham crackers, spinning caramel on cheesecake, and also a chocolate ganache topping., yummy! There's still a piece of twix sprinkled on it, oh makes everyone's saliva melt! Delicious.

2 things you need to know when making this cake are:
1. Don't be afraid to enter the water.
Maybe you think it will sound weird, putting a cheesecake into the water? but you need to know, that this is a secret so that the cheesecake is moist and perfect when grilled.
Put the pan of cheesecake in the oven bag, and place it in a water bath.

2. When in the process of cooling, you do not rush.
When the cheesecake baking process has finished, leave it for 1 hour in the oven to prevent cracking of the cheesecake.
Cover the top of the cheesecake that has been removed from the oven. Very good if you want to cool it overnight before serving.


Ingredients
CRUST

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup brown sugar
• 1/4 teaspoon of cinnamon
• 6 tablespoons of melted butter

CHEESECAKE

• 3 packets of cream cheese at room temperature, 8 ounces each
• 1 glass of sugar
• 1 teaspoon vanilla extract
• 3 eggs

SWIRL CARAMEL

• 3 tablespoons of caramel sauce, slightly heated so you can pour it

CHOCOLATE GANACHE

• 1 cup of chocolate
• 1/2 cup of heavy whipped cream

DECORATION

• Twix bar, cut it in half so you can see the inside

Steps
CRUST

1. Preheat the oven to 350 degrees F.
2. Blend graham crackers using a food processor or blender. put it in a small bowl, and add cinnamon, brown sugar and melted butter, stir well.
3. Wrap the bottom of the pan and the sides of the springform pan into five layers of aluminum foil. Add the crumbs to the pan, evenly. Press the crumbs using a cup or something flat into the pan.
4. Place the pan in the pre-baked oven crust for about 10 minutes. After that, remove the pan and let it cool before adding the cheesecake mixture
5. Lower the oven temperature to 325 degrees F.

CHEESECAKE

1. Beat three packages of cream cheese in a large bowl until smooth. Add vanilla extract, and sugar, then shake again. Add one egg while beating and add 1 minute when shaking.
2. On a cold crust, pour half of the cheesecake mixture, spread it evenly. Drizzle with half caramel and stir using a knife. Pour in the rest of the cheesecake, and caramel on top and stir again.
3. Place a round circular frying pan in a safe oven bag (like the one you use for cooking turkey). Be sure to roll the sides of the bag so that the top of the cheesecake is open and not covered by the bag.
4. Place cheesecake pans in larger pans (such as 9x13 inch pans). Fill the 9x13 inch pan carefully, filling it about 1 inch below the top of the aluminum foil in the spring pan. ** Note: You can use a 9-inch springform pan for cheesecake, but you will need a larger pan for water baths.
5. Place the water immersion with cheesecake in the oven and bake at 325ºF for 60 minutes. Cheesecake is done when the middle part sways slightly when you shake the pan. The edges of the cheesecake will look firmer than the center.
6. After your cheesecake looks cooked, turn off the oven and open the oven door slightly. Allow the cheesecake to cool to room temperature in the oven before releasing - this can take 60-90 minutes.
7. After chilling, remove the cheesecake from the oven. Place the cheesecake (still in a springform pan) in the refrigerator for at least 6 hours or overnight.
8. Before serving, open the cheesecake mold carefully from the pan. Allow the pan to do most of the work, some cheesecake might stick to the pan, but the cheesecake naturally must be separated from the pan.

CHOCOLATE GANACHE

1. Place chocolate chips in a medium heat-resistant bowl. In a small saucepan over low heat, heat the thick cream until it boils. Pour thick cream onto chocolate chips. Leave the mixture for 1-2 minutes. Use a spatula to stir the mixture until smooth. Let the ganache reach room temperature before adding it to the cheesecake.

DECORATION

1. Spread the chocolate ganache evenly over the cheesecake. Add a sliced ​​twix bar around the outside edge of the cheesecake. Sprinkle the chopped twix pieces above. Chill for 30 minutes to regulate ganache. Slice & serve.

This recipe is inspired by the owner of a youtube video below

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