White Chocolate Caramel Cheesecake

How can one not love a cheesecake brazen enough to incorporate nearly a pound of white chocolate ganache into the batter and then slather the whole pie in caramel sauce?! I love it. So delicious with a near perfect texture. Woooo!


For the Crust
180g digestives
7tbsp unsalted butter
½ tsp salt

For the Filling
225g white chocolate, chopped
120ml double cream
340g white chocolate, chopped into little chunks
3 x 225g packs of cream cheese
250g granulated sugar (1 1/4 cup)
5 eggs, beaten
1tsp vanilla extract
pinch salt

For the Caramel
300g granulated sugar (1 1/2 cup)
570ml double cream
4tbsp unsalted butter


  1. Preheat the oven to 190C/375F/mark 5.
  2. For the crust, crush the biscuits to fine crumbs and mix in the salt and butter. Press into a 10 inch spring form pan, covering the base and an inch and a half up the sides. Bake for 10 minutes and allow to cool. Lower the oven temperature to 170C/325F/mark 3.
  3. For the filling, place the chocolate into a heat proof bowl and bring the double cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and leave for a minute before stirring until the ganache is smooth. Leave to cool.
  4. ......
  5. Go to White Chocolate Caramel Cheesecake @ thesugarlump.blogspot.com for full instructions

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