Caramelised white chocolate cheesecake

Caramelised white chocolate cheesecake

This showstopping cheesecake has a high-sided chocolatey biscuit base, a creamy filling spiked with nutty caramelised white chocolate and a golden, billowing ganache for the ultimate shiny topping. The recipe takes a bit of time but it’s seriously worth it… As is making your own caramelised white chocolate for the best flavour.

Caramelised white chocolate cheesecake

Need more caramelised white choc in your life? Try these moreish madeleines.

  • Serves icon Serves 10-12
  • Time icon Hands-on time 1 hour. Oven time 1 hour 15 min, plus cooling and overnight chilling

This showstopping cheesecake has a high-sided chocolatey biscuit base, a creamy filling spiked with nutty caramelised white chocolate and a golden, billowing ganache for the ultimate shiny topping. The recipe takes a bit of time but it’s seriously worth it… As is making your own caramelised white chocolate for the best flavour.

Need more caramelised white choc in your life? Try these moreish madeleines.

Nutrition: Per serving (for 12)

Calories
702kcals
Fat
49g (29g saturated)
Protein
11g
Carbohydrates
54g (39g sugars)
Fibre
2.2g
Salt
0.9g

Ingredients

  • 450g milk chocolate digestive biscuits
  • 150g unsalted butter, plus extra to grease
  • 2 heaped tbsp cocoa powder
  • 350g caramelised white chocolate (see recipe and Tips)
  • 600g cream cheese
  • 120g golden caster sugar
  • 180g soured cream
  • 1 tsp vanilla bean paste
  • 2 tbsp cornflour
  • 3 medium free-range eggs
  • 80ml double cream

Specialist kit

  •  20cm deep loose-bottomed cake tin
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Method

  1. Whizz the biscuits to a crumb in a food processor or bash with the end of a rolling pin in a large bowl. Melt the butter, then mix it into the biscuits along with the cocoa powder. Grease the cake tin with butter, then press the biscuit mixture evenly into the base and up the sides of the tin. Chill for at least 30 minutes.
  2. Take half the caramelised white chocolate and melt it (in a microwave in 20 second bursts or over a pan of barely simmering water). Heat the oven to 150°C fan/gas 3½. Put the cream cheese, sugar, soured cream and vanilla in a mixing bowl. Using an electric mixer, beat until well combined. In a separate bowl, beat the cornflour and one of the eggs until smooth, then beat in the remaining eggs. Beat this into the cream cheese mixture, then stir in the melted chocolate.
  3. Put the cake tin on a baking tray and fill with the cheesecake mixture. Bake for 1 hour to 1 hour 15 minutes until the top edge of the filling is firm but the centre has a slight wobble. Turn the oven off and leave the cake to cool inside, with the door ajar, for about 2 hours. Once completely cool, chill overnight.
  4. About 30 minutes before serving, remove the cheesecake from the fridge.  Gently heat the remaining caramelised white chocolate in a heatproof bowl until almost all melted (in a microwave at 20 second intervals or set over a pan of barely simmering water). In a small pan, heat the double cream and, once steaming, pour this over the chocolate. Stir until fully melted and combined. Spread the caramelised white chocolate ganache over the surface of the cheesecake with a palette knife, creating waves and ridges to add texture. Leave to set before removing from the tin and slicing.

Nutrition

Calories
702kcals
Fat
49g (29g saturated)
Protein
11g
Carbohydrates
54g (39g sugars)
Fibre
2.2g
Salt
0.9g

delicious. tips

  1. You can use ready-made caramelised white chocolate if you don’t want to make your own but the end result will be sweeter and won’t have the same depth of flavour.

  2. Keep the cheesecake in the fridge (covered) for up to 4 days.

  3. To help release the cheesecake from its tin, rub a hot damp cloth around the edges and base. It should slide right out.

Buy ingredients online

Recipe By

Emily Gussin

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