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.
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.
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