I used a toothpick to check how deep I had made my crust! If you like a thick crust, go ahead keep going - a good centimetre seems reasonable to me! You may have some shortbread crumbs leftover... perhaps a few shortbread cookies could be baked up soon - just refrigerate the dough for another time.
So... Chocolate Shortbread Base, Baked Cheesecake and a Salted Butter Caramel Sauce all done, chilled and ready to eat! The final touches for my cake commission were a Happy Birthday message and just to package it up and deliver it (hopefully keeping it a secret from the birthday boy himself so his sister could surprise him with it at their birthday dinner... And apparently it worked and stayed a secret all day, yey!).
In my world, having lived in England for most of my life, and now being in Canada for the fifth year I have two schools of thought on cheesecake. My Mum and family have always made an unbaked cheesecake with a digestive crust and usually a delicious lemon or strawberry flavour. But then, I seem to have come across more baked cheesecakes (just like the famous New York Cheesecake) since moving here... Something I had never had until I moved to North America!
This was definitely the best baked cheesecake I have ever had so thank you Tartlette for the combination of amazingness, and to my 'cake commissioner' this time for picking the recipe!
I love the three colours of the cheesecake... the dark chocolate coloured base... the plain, off white cheesecake batter, and then the browned top from the slow and low bake!
Decorated with a little bit of the leftover chocolate... Random pattern...