White Chocolate Cheesecake with Bourbon Maple Syrup

Name: White Chocolate Cheesecake with Bourbon Maple Syrup
Prep time: 30 min
Total time: 3 h 30 min
Yield: Serves 8–10
Ingredients: 350 g (12 oz) digestive biscuits (sweet wholemeal biscuits); 70 g (2/½ oz) unsalted butter, melted; 120 g (4¼ oz) maple syrup; 2–3 tablespoons bourbon; 300 g (10½ oz) cream cheese; 250 g (9 oz) mascarpone cheese; 150 ml (5 fl oz) thin (pouring/whipping) cream; 500 g (1 lb 2 oz) good quality white chocolate, roughly chopped

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
3 hr 30

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

Oh yes, all that! To ensure the filling holds together well without using gelatine, it is important to use a very good white chocolate. It will be easier to work with. If the cheesecake seems too fragile to unmould, place it in the freezer for a little while and serve it frozen.

Ingredients

For the cheesecake:

350 g (12 oz) digestive biscuits (sweet wholemeal biscuits)
70 g (

Dessert
Vegetarian

Method

MAKE THE CHEESECAKE. Crush the biscuits in a small mixing bowl. Add the melted butter and combine, then cover the base of a tall round spring-form tin, about 25 cm (10 inches) in diameter, with this mixture. Place it in the fridge.

HEAT THE CREAM IN A SAUCEPAN, THEN POUR IT OVER THE CHOCOLATE. Let it stand for 1 minute before gently stirring to melt the chocolate and make