On a recent trip to Sydney, I was lucky enough to eat a salted caramel white chocolate cheesecake with hokey pokey on the top of it. Oh. My. Gosh. I was pretty sure I could recreate the experience by combining a couple of recipes I use often, and I have had some success! The cheesecake is based on Chelsea Winter’s excellent White Chocolate and Berry Cheesecake. I’ve tried to take lots of pictures as I go for a change!!
For the base
- 350g biscuits*
- 75g melted butter
For the cheesecake
- 250g cream cheese
- 1 cup cream, whipped
- 250g white chocolate
- 1/3 cup cream
- 100g white chocolate, chopped into small pieces
For the salted caramel
- 40ml water
- 1/2 cup caster sugar
- 1/2 cup cream
- 3/4 teaspoon salt
- Either process the biscuits in a food processor until they resemble crumbs or put the biscuits in a double plastic bag and bash them with something heavy – I use a rolling pin.
- Mix in the butter until all is well combined.
- Press down firmly into a greased and lined springform tin. If I am using a bigger tin, I normally do the base just over the base of the tin, but if I am making a higher cheesecake in a smaller tin, I go up the sides with the base.
- Put into the fridge to chill while you make the topping.
- Using an electric beater, beat the cream cheese in a large bowl until it is light and fluffy.
- In a separate bowl, whip the cream.
- In a third smaller bowl, combine the larger measure of chocolate and the smaller measure of cream. Met either over hot water in a pot or in the microwave. I find that in the microwave, it is best to use half power for about a minute. Take the chocolate out and stir until it is all combined and the chocolate is melted.
- In small portions, add the melted chocolate to the cream cheese beating thoroughly between each batch. Doing it this way means that the chocolate doesn’t set when it hits the cold cream cheese so combines better.
- Once all the melted chocolate has been combined, fold the whipped cream and chopped white chocolate through the cream cheese mixture.
- Pour into the prepared base and smooth the top. Return to the fridge and chill for at least 2 hours.
- Combine sugar and water into a medium sized saucepan. Place over a medium heat and stir until the sugar has dissolved and the mix begins to bubble.
- From this point, do not stir the sugar and water mix. If it looks like it needs to be mixed, then swirl the mix in the pot.
- Allow the mix to simmer away fr about 8-10 minutes (keep an eye on it!). Eventually, it will begin turning a honey colour, then caramel.
- At the point it is caramel in colour, add the cream to the pan. It will bubble up, and the sugar and water will set somewhat. Keep stirring over heat until the sugar and water have combined with the cream and there are no lumps. Turn off the heat and add the salt. Allow to cool.
- Just before serving, carefully remove the cheesecake from the tin and place onto a platter. Pour the salted caramel over the top of the cheesecake, serve and eat.
- the biscuits I use for this cheesecake are the Leda gluten-free chocolate chip biscuits. If I am making the berry version, I also add 1/4 cup of cocoa to the base, but for the salted caramel version, I think it is nicer without the extra chocolate.