37% White Chocolate Cheesecake

Method

1. 1

   Biscuit Base

2. 2

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

3. 3

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

4. 4

   Sift the flour and combine this with the butter

5. 5

   Mix until just combined then bring the dough together by hand

6. 6

   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

7. 7

   Rest the dough in the fridge for at least 20 minutes

8. 8

   Cook at 160° for 18 minutes

9. 9

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

10. 10

    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)

11. 11

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

12. 12

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

13. 13

    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

14. 14

    Cheesecake

15. 15

    Pre-heat the oven to 110°

16. 16

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

17. 17

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

18. 18

    Pour in the melted chocolate and blend until fully incorporated

19. 19

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

20. 20

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

21. 21

    Remove from the oven and chill

22. 22

    Chocolate Ganache

23. 23

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

24. 24

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

25. 25

    Remove from the heat and allow to cool slightly

26. 26

    Pour over the top of your chilled cheesecake

27. 27

    Return to the fridge to chill until ready to serve