Description
A luscious cheesecake filled with white chocolate and caramel, resting on a crunchy biscuit base.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200g white chocolate, melted
- 150g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 150g soft caramel candies
- 50ml heavy cream for caramel
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the biscuit crumbs with the melted butter until fully combined.
- Press the mixture into the bottom of a springform pan to create an even layer.
- Bake the base in the preheated oven for about 10 minutes, then allow it to cool.
- Beat the softened cream cheese until smooth.
- Add the melted white chocolate and powdered sugar, mixing until creamy.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling over the cooled biscuit base and smooth the top with a spatula.
- Refrigerate the cheesecake for at least four hours, or ideally overnight, to set.
- Combine the soft caramel candies and heavy cream in a small saucepan over low heat.
- Stir until the caramels have melted and the mixture is smooth.
- Let the caramel cool slightly before pouring it over the chilled cheesecake.
- Remove the cheesecake from the springform pan, slice, serve, and enjoy!
Notes
For best results, chill overnight. Garnish with fresh fruits or extra caramel before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg