Crunchy biscuit base, light baked cheesecake with as much caramelised chocolate as you can fit in it and finished off with more caramelised white chocolate. What’s not to like?
- 160g Digestive Biscuits
- 60g Unsalted Butter
- 350g White Chocolate
- 500g Quark
- 150ml Whipping Cream
- 100g Very Soft, Unsalted Butter
- 50g Cornflour
- 60g Icing Sugar
- 1 Tbsp Vanilla Extract
- 3 medium Eggs
- 100g White Chocolate
- 1/2 Tbsp Vegetable Oil
Place a 20cm baking ring on a baking tray covered with baking paper or a reusable baking mat. You can also use a spring form tin but the cheesecake might take longer to bake and you’ll have to grease it well.
Preheat the oven to 110 degree C Fan (130 if you only have a conventional oven) and place all of your white chocolate on a non stick baking tray, making sure that the broken up pieces don’t overlap.
Place the tray in the oven and bake it for 60-70 minutes, thoroughly stirring the chocolate every 10 minutes with a spatula so it doesn’t burn. The texture of the chocolate might get lumpy and chalky throughout this process but that is normal and it will be lovely and smooth and have a caramelised colour at the end.
Set 100g of the caramelised white chocolate aside for the drip.
Preheat the oven to 160 degree C Fan (180 conventional).
Melt the butter for the biscuit base and process the digestive biscuits in a food processor or place them in a freezer bag and bang them with a rolling pin until they’re finely ground. Combine the melted butter and the biscuits, tip them into the prepared baking ring and push them tightly into the bottom using a flexible spatula or a glass. When the biscuit base is tightly packed and even place the prepared baking ring/ tin into the fridge
Whip the whipping cream to soft peaks (if you can’t get hold of whipping cream, mix 75ml of single cream with 75ml of double cream).
Combine quark, soft butter, eggs, cornflour, icing sugar and vanilla in a large mixing bowl. Add the caramelised white chocolate and mix until everything is well combined. Now add the whipped cream and mix it in for a few seconds. Scrape the bowl down, mix for a final 20 seconds and then pour the cheesecake mixture over the prepared biscuit base.
Bake the cheesecake for about 60 minutes. It is ready when it is mostly set but still has a slight wobble in the middle. Run a knife around the inside of the tin to make sure that the cheesecake won’t stick to it while it cools and rips. Let it cool down completely.
Melt the leftover caramelised white chocolate in the microwave for in 20 second intervals, stirring in between. Then add the vegetable oil and stir well.
Remove the cheesecake from the baking ring/ tin. Place it on a cake plate and pour the caramelised white chocolate onto the cake, letting it drip down the sides a little bit.
Let the chocolate cool down.