37% White Chocolate Cheesecake

An unfathomably velvety, rich cheesecake recipe, elevated by the creamy-cocoa virtues of our 37% White Chocolate.

• INGREDIENTS

  Biscuit Base:

  85g butter
  100g caster sugar
  107g plain flour
  1g salt
  25g butter

  Cheesecake:

  150g Creme Fraiche
  250g Cream Cheese
  3 eggs
  50g sugar
  185g Islands 37% White Chocolate Buttons
  Optional: ½ vanilla pod

  White Chocolate Ganache:

  220g Islands 37% White Chocolate Buttons
  50g water

• METHOD

  Biscuit Base

  Psst! You can just use shop-bought biscuits, but if you’re looking to up your cheesecake game, read on…

  Cream the 85g butter, sugar and salt together until soft

  Sift the flour and combine this with the butter

  Mix until just combined then bring the dough together by hand

  Roll out the dough between two pieces of parchment paper (it will be a bit too sticky to roll directly with a rolling pin) to around 0.5cm thick

  Rest the dough in the fridge for at least 20 minutes

  Cook at 160° for 18 minutes

  Once the biscuits are cool, place half of them in a food processor and crush to crumbs (reserve the other half for snacking 😉)

  Place 25g butter in a saucepan and heat high until the butter browns (it will bubble first, and then settle down to a brown colour with a nutty aroma)

  Mix the brown butter with the biscuit crumbs together to a wet sand consistency

  Line the sides of your baking ring (either a springform or loose ring) snuggly with parchment paper

  Spread the biscuit mixture over the base of your tin and press down as evenly possible making sure it's pressed right into the sides. Place in the fridge to chill while you make the cheesecake

  Cheesecake

  Pre-heat the oven to 110°

  Melt the Islands 37% White Chocolate, either in the microwave or bain-marie

  Place all the other ingredients into a food processor and blend together until smooth

  Pour in the melted chocolate and blend until fully incorporated

  Pour the cheesecake mix over your chilled biscuit base and place in the oven

  Cook for approximately 40-50 minutes until just set – the cheesecake should still slightly wobble in the middle when tapped

  Remove from the oven and chill

  Chocolate Ganache

  Combine the other White Chocolate Buttons and water in a small saucepan

  Place on a gentle heat and stir until the chocolate has melted

  Remove from the heat and allow to cool slightly

  Pour over the top of your chilled cheesecake

  Return to the fridge to chill until ready to serve