Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache
Introduction
Welcome to this delightful recipe for Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache. This indulgent dessert combines the creamy goodness of vanilla cheesecake with the rich flavors of salted caramel and white chocolate ganache. With its smooth texture and delectable taste, this cheesecake is sure to impress your family and friends. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and guaranteed to satisfy your sweet tooth.
Ingredients
To create this heavenly Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache, you will need the following ingredients:
– 250g digestive biscuits
– 150g unsalted butter, melted
– 600g cream cheese
– 200g granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 200ml double cream
– 100g white chocolate
– 150g caramel sauce
– 1 teaspoon sea salt flakes
Steps
Follow these simple steps to create your own Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache:
1. Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake tin.
2. Crush the digestive biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin until they resemble fine crumbs.
3. In a bowl, combine the melted butter with the biscuit crumbs until well mixed. Press the mixture into the base of the prepared cake tin, creating an even layer.
4. In a separate bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Pour the cream cheese mixture over the biscuit base in the cake tin. Smooth the top with a spatula.
6. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight wobble.
7. Remove the cheesecake from the oven and allow it to cool completely in the tin. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or overnight if possible.
8. In a small saucepan, heat the double cream until it just begins to simmer. Remove from heat and add the white chocolate, stirring until melted and smooth.
9. Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Return the cheesecake to the refrigerator and allow the ganache to set for 1 hour.
10. Drizzle the caramel sauce over the top of the ganache, and sprinkle with sea salt flakes for an extra touch of flavor.
11. To serve, carefully remove the cheesecake from the tin and slice into portions. Enjoy!
Variations
If you’d like to put your own twist on this Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache, here are a few variations you can try:
– Add crushed Oreo cookies to the biscuit base for a cookies and cream twist.
– Swap the white chocolate ganache for a dark chocolate ganache for a richer flavor.
– Top the cheesecake with fresh berries or a fruit compote for a burst of freshness.
– Drizzle additional caramel sauce over each slice before serving for an extra caramel kick.
Tips
Here are some helpful tips to ensure your Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache turns out perfectly:
– Make sure all your ingredients are at room temperature before starting. This will help prevent lumps in the cream cheese mixture.
– Be careful not to overmix the cream cheese mixture once the eggs are added. Overmixing can result in a dense texture.
– When pressing the biscuit base into the cake tin, use the back of a spoon or the bottom of a glass to create an even layer.
– To achieve a smooth ganache, ensure your white chocolate is finely chopped before adding it to the hot cream.
– Allow the cheesecake to cool completely in the tin before transferring it to the refrigerator. This will help it set properly.
Conclusion
This Baked Vanilla Cheesecake with Salted Caramel & White Chocolate Ganache is a true showstopper. With its velvety smooth texture, luxurious flavors, and beautiful presentation, it’s the perfect dessert for any occasion. Whether you’re hosting a dinner party or simply treating yourself to a slice of decadence, this cheesecake is sure to impress. Follow the simple steps and tips provided, and get ready to indulge in a slice of heaven.
FAQs
Q: Can I use a different type of biscuit for the base?
A: Yes, you can experiment with different biscuit varieties such as graham crackers or shortbread biscuits to create your desired flavor and texture.
Q: Can I make this cheesecake in advance?
A: Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake before adding the ganache and caramel sauce. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. Thaw in the refrigerator overnight before adding the toppings and serving.
Q: Can I use milk chocolate instead of white chocolate?
A: Yes, you can substitute milk chocolate for the white chocolate in the ganache if you prefer a sweeter flavor profile.
