White chocolate cheesecake with salted caramel
White chocolate, creamy cheesecake filling and silky salted caramel – this combination is simply irresistible! This cheesecake has an exceptionally creamy texture and a wonderful flavour, with the sweetness of the white chocolate beautifully balanced by the gently salted caramel. It’s finished with crunchy salted peanuts for an extra touch of texture. It’s easy to make and looks impressive, making it perfect for a festive table. If you love cheesecakes with a creamy, melt-in-the-mouth texture and can’t resist the combination of salted caramel and something sweet, this is definitely one to try!
Ingredients for the base:
- 250 g wholegrain or oat biscuits
- 80 g butter, melted
Place the biscuits and butter in a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin, then mix with the melted butter.
Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin and press it firmly over the base and three-quarters of the way up the sides. Chill in the fridge while you prepare the cheesecake filling.
Ingredients for the cheesecake filling:
- 700 g full-fat or semi-fat curd cheese, ground three times
- 125 ml double cream
- 5 large eggs
- ¾ cup caster sugar
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 225 g white chocolate, chopped, or white chocolate chips
All ingredients should be at room temperature.
Melt the chocolate in a bain-marie or microwave and leave to cool slightly.
Place all the cheesecake filling ingredients in the bowl of a mixer. Mix just until combined, or use a balloon whisk; do not overmix, as you don’t want to incorporate unnecessary air into the mixture. An over-aerated cheesecake will rise considerably during baking and then sink. We want to avoid this – the cheesecake should remain perfectly level after baking.
Pour the cheesecake mixture over the biscuit base and bake in a bain-marie* at 160°C for about 80 minutes. The entire surface should be set and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and leave to cool.
Ingredients for the caramel sauce:
- 110 g sugar
- 30 ml water
- 60 ml double cream
- 15 g butter
- a generous pinch of salt
Additionally:
- salted peanuts, for decoration
Place the sugar and water in a small saucepan. Bring to the boil, then reduce the heat to medium and cook until the sugar has completely dissolved. Continue cooking for about 5 minutes without stirring (you can gently swirl the saucepan by holding the handle), until the syrup starts to turn pale golden, eventually becoming a deep amber-gold colour.
Remove from the heat and carefully pour in the double cream (the mixture will bubble up vigorously). Add the butter and salt and stir until combined. Leave to cool slightly (the sauce will thicken but should remain pourable).
Pour the caramel sauce over the chilled cheesecake. Serve the cheesecake decorated with salted peanuts.
The cheesecake is baked in a bain-marie: place the cheesecake tin inside a larger tin or ovenproof dish and pour in enough boiling water to reach halfway up the sides of the cheesecake tin. The cheesecake is then baked surrounded by steam, creating a very humid environment. This allows the cheesecake to bake evenly throughout, including in the centre, prevents it from cracking and helps it retain its wonderfully creamy texture.
Enjoy!
Recipe source: “Not so humble pie”.