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White Chocolate & Salted Caramel Cheesecake
servings
8 people
time
0-270 min
An indulgent white chocolate cheesecake drizzled with salted caramel and topped with pretzels. A cheesecake lover’s delight!
Our Digestive Biscuits and Pretzels are also vegan and therefore this recipe can be adapted to suit those also following a vegan diet.
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Preparation
in 0-30 minutes
Cooking
in 0-240 minutes
- Line an 18cm loose bottom cake tin with parchment, lining the bottom and sides.
- Using a food processor, whizz up the biscuits to a fine crumb. Melt the butter in a saucepan over a gentle heat then tip in the biscuit crumb, stirring everything together.
- Place the buttery crumb into the base of the lined tin and press down firmly ensuring a level covering.
- Melt the chocolate in a bowl over a pan of gently simmering water, once melted remove and leave to cool. Using a hand-held electric mixer, beat the soft cheese together with the vanilla extract and icing sugar.
- Using a separate bowl, whip the cream to firm peaks. Beat the cooled and melted chocolate into the cream cheese, then fold in the whipped cream.
- Pour the cheese filling over the biscuit base, level the top and place in a refrigerator for at least 4 hours, until set.
- To make the caramel sauce, place the butter, sugar, syrup and vanilla into a small pan, gently heat until the sugar has melted. Once melted, leave to simmer for 5 minutes, take off the heat then stir in the cream followed by the salt. Leave to fully cool.
- Whip the remaining double cream with the vanilla, place into a piping bag fitted with a large star nozzle. Pipe cream swirls around the outer rim of the cheesecake, drizzle over a little salted caramel and place a salted pretzel in between each cream swirl.
- Keep refrigerated until ready to serve, then drizzle liberally with the remaining salted caramel.
Ingredients
For the base / bottom:
100
g
butter
150
g
For the filling:
200
g
white chocolate
500
g
cream cheese, softened
2
tsp
vanilla extract
80
g
icing sugar
135
ml
double cream
For the sauce:
50
g
butter
100
g
brown sugar
150
g
sugar syrup
1
tsp
vanilla extract
135
ml
double cream
1
tsp
sea salt flakes
For the topping:
135
ml
double cream
1/2
tsp
vanilla extract
