White Chocolate Cheesecake with Bourbon Maple Syrup

banner

Preparation info

  • Difficulty

    Easy

  • Serves

    8–10

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
30 Mins Preparation Time
3 Hrs Refrigeration Time

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 (2/Β½ oz) unsalted butter, melted
  • 150 ml (5 fl oz) thin (pouring/whipping) cream
  • 500 g (1 lb 2 oz) good quality white chocolate, roughly chopped
  • 300 g (10Β½ oz) cream cheese
  • 250 g (9 oz) mascarpone cheese

For the syrup:

  • 120 g (4ΒΌ oz) maple syrup
  • 2–3 tablespoons bourbon

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 a smooth ganache. Place this ganache in a cool place and let it cool completely.

ONCE THE GANACHE IS QUITE COOL, WHIP IT WITH AN ELECTRIC BEATER UNTIL LIGHT, ADDING THE CREAM CHEESE, THEN THE MASCARPONE, ONCE THE CREAM HAS STARTED TO HOLD ITS SHAPE. Beat together well.

SPREAD THIS MIXTURE OVER THE BISCUIT BASE AND SMOOTH THE SURFACE OF THE CHEESECAKE. Place in the fridge for 2–3 hours. Before serving, combine the maple syrup with the bourbon and serve this syrup alongside the cheesecake.