Caramel White Chocolate Cheesecake
A luxurious cheesecake with creamy white chocolate filling on a crisp graham cracker crust, finished with silky homemade caramel.
Equipment
Ingredients
Crust
graham crackers (crushed)
200 g
unsalted butter (melted)
80 g
Filling
cream cheese (room temperature)
800 g
granulated sugar
150 g
large eggs (room temperature)
4 piece
heavy cream
200 ml
white chocolate (melted)
200 g
vanilla extract
10 ml
Caramel Topping
granulated sugar
200 g
unsalted butter
120 g
heavy cream
120 ml
sea salt
3 g
Instructions
Prepare the crust
Crush graham crackers and mix with melted butter to form the base.
Bake the crust
Press the mixture into the pan and bake briefly to set.
Melt white chocolate
Melt white chocolate gently over a double boiler or in short microwave bursts.
Make the cheesecake filling
Beat cream cheese with sugar, add eggs one at a time, then mix in cream, melted chocolate and vanilla.
Assemble the cheesecake
Pour filling over baked crust and smooth the top.
Bake the cheesecake
Bake in a water bath at 160°C until center is just set.
Cool the cheesecake
Turn off oven, leave door ajar and cool inside for 1 hour, then refrigerate for 4 hours.
Make caramel sauce
Caramelize sugar, add butter and cream, cook until smooth, finish with salt.
Finish and serve
Pour caramel over chilled cheesecake and slice to serve.
Original recipe
Storage
Store in airtight container in fridge. Caramel may firm up; bring to room temperature 15 min before serving for best texture.
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