No-Bake Caramelized White Chocolate Cheesecake
Light & creamy no-bake cheesecake made with white chocolate that’s caramelized for a toasty, caramel-like flavor.
Servings 12
Equipment
- 8 or 9" cake pan, 3" tall
Ingredients
Caramelized White Chocolate
Crust
- 350g oreo crumbs cream removed
- 113g or ½ cup unsalted butter cold is fine
Caramelized White Chocolate Cheesecake Filling
- 200g caramelized white chocolate chopped or broken into pieces
- 360g or 1 ½ cup heavy cream or heavy whipping cream divided
- 452g or 2 brick packages cream cheese at room temperature
- 30g or ¼ cup powdered sugar sifted if lumpy
- 2 teaspoons pure vanilla extract or vanilla paste
- ½ teaspoon fine sea salt
Caramelized White Chocolate Ganache
- 150g caramelized white chocolate
- 100g heavy whipping cream
Instructions
Caramelize the White Chocolate
- To make the caramelized white chocolate: preheat the oven to 250 F. Break up the 400g white chocolate and spread onto a clean metal pan. Bake it for about 45 minutes, using a rubber spatula to stir it for even browning every 10 minutes. When it’s done, pour it into a food processor and process on high until smooth. Pour it into a parchment lined pan and let it cool then set it in the freezer, it will keep for 2 months.
Make the Cheesecake
- Prepare an 8 inch springform pan by lining it with parchment paper and clipping the ring around it.
- Preheat the oven to 350 F. Melt the butter and mix it with the cookie crumbs. Add 2 tablespoons of powdered sugar if you have it, this helps set the crust. Press it into the bottom of the pan and up the sides. Use the back of a measuring cup to get it into a packed, even layer.
- Bake the crust for 10 minutes and then let cool. Once at room temp, you can stick it in the freezer to firm up further.
- In a bowl, whip 240g or 1 cup of the heavy cream to stiff peaks and set aside.
- Very finely chop the caramelized chocolate for the filling and set in a heatproof bowl. Warm 120g or 1/2 cup of the heavy cream in a pot over medium heat until the sides begin to bubble. Pour it over the chopped chocolate and mix until it’s smooth. If you have trouble getting all the chocolate to melt, stick it in the microwave for 10 seconds.
- In a bowl beat the cream cheese with the powdered sugar, salt and vanilla. Pour the ganache over it and mix to combine.
- Fold the whipped cream with a rubber spatula, slowly so as not to deflate it.
- Pour filling into the prepared crust and set in the fridge for 4-8 hours (or overnight).
To make the caramelized white chocolate ganache:
- Finely chop the chocolate for the ganache and set in a heatproof bowl.
- Warm the cream until the sides begin to bubble and then pour over the chopped chocolate.
- Stir until smooth. Pour over the firm, chilled cheesecake and serve.
- Store leftovers in the fridge. Uncovered is fine.
Video
Notes
Makes: One tall 8 or 9” round cake. Serves 10-12.
Takes: 30 minutes, plus an overnight chill.