Caramelised white chocolate cheesecake
- Published: 4 Mar 24
- Updated: 22 Mar 24
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.
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Serves 10-12 -
Hands-on time 1 hour. Oven time 1 hour 15 min, plus cooling and overnight chilling
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Recipe from March 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 702kcals
- Fat
- 49g (29g saturated)
- Protein
- 11g
- Carbohydrates
- 54g (39g sugars)
- Fibre
- 2.2g
- Salt
- 0.9g
delicious. tips
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.
Keep the cheesecake in the fridge (covered) for up to 4 days.
To help release the cheesecake from its tin, rub a hot damp cloth around the edges and base. It should slide right out.
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