Indulge in this luxuriously creamy Salted Caramel & White Chocolate Fingers Cheesecake, which sits on a buttery shortbread crust and is crowned with a silky white chocolate ganache. Surrounded by white chocolate fingers, this dessert is as visually impressive as it is delicious.
Ingredients
For the Base:
- 300g shortbread biscuits, crushed
- 70g salted or unsalted butter, melted
- 52 white chocolate fingers
For the Cheesecake Filling:
- 300ml double cream, cold
- 500g cream cheese, at room temperature
- 100g icing sugar
- 150g thick salted caramel sauce (premium brand preferred)
For the Topping:
- 150g white chocolate
- 80ml double cream
Instructions
- Begin by preparing an 8-inch springform pan for the base.
- Mix the crushed shortbread biscuits with melted butter and press firmly into the bottom of the pan.
- Stand the white chocolate fingers vertically around the edge of the pan, pressing them lightly into the biscuit base to secure them.
- For the cheesecake filling, whip the cold double cream until it forms soft peaks.
- In a separate bowl, blend the cream cheese and icing sugar until smooth.
- Fold in the whipped cream and salted caramel sauce into the cream cheese mixture until well combined.
- Pour the cheesecake filling over the biscuit base, smoothing the top with a spatula.
- For the ganache topping, gently heat the double cream without boiling it, and pour it over the white chocolate. Let it sit for a few minutes, then stir until smooth.
- Once the ganache is cool but still pourable, spread it over the cheesecake filling.
- Refrigerate the cheesecake for a minimum of 6 hours, though overnight is preferable for the best set.
- Before serving, carefully remove the cheesecake from the springform pan and place it on a serving plate.
Slice and serve this indulgent cheesecake as a stunning dessert that will impress any guest. The combination of salted caramel with white chocolate is a match made in heaven, sure to be enjoyed by all who taste it.
