Caramel Cheesecake with White Chocolate Fingers

Ingredients

• 300 g shortbread cookies (crushed)
• 150 g butter (melted)
• 500 g cream cheese (at room temperature)
• 100 g powdered sugar
• 150 g salted caramel (plus extra for decoration)
• 300 ml heavy cream (cold, for the filling)
• 200 g white chocolate (chopped, for the ganache)
• 100 ml heavy cream (for the ganache)
• 2 упаковки white chocolate fingers (for decorating around the cheesecake)

Steps

1. 1

   Mix the crushed shortbread cookies with the melted butter until well combined.

2. 2

   Press the mixture firmly into the bottom of a baking tin, preferably one with a removable base, and refrigerate while you prepare the filling.

3. 3

   In a large bowl, beat the cream cheese with the powdered sugar and salted caramel until smooth.

4. 4

   In a separate bowl, whip 300 ml of heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

5. 5

   Spoon the filling onto the prepared crust, smooth the surface, and refrigerate for at least 6 hours or overnight.

6. 6

   For the ganache: pour the hot cream (100 ml) over the chopped white chocolate, leave for 1 minute, then stir until smooth. Allow to cool slightly.

7. 7

   Remove the cheesecake from the tin. Pour the white chocolate ganache over the top.

8. 8

   Attach the white chocolate fingers all around the perimeter of the cheesecake.

9. 9

   Decorate the top with the remaining salted caramel before serving.

Notes

For the best results, use full-fat cream cheese at room temperature to prevent lumps. The cheesecake should set thoroughly in the refrigerator before removing it from the tin.

Nutrition per serving

• dessert
• cheesecake
• no-bake
• white chocolate
• caramel
• salted caramel
• festive dish