Recipe White Chocolate & Pistachio Cheesecake with Salted Caramel Sauce
Course Dessert
Time 20-25 minutes
Servings 12
Dietary Contains nuts
Ingredients
200g Cream cheese
500 ml Double cream
500g White chocolate
2 packs of digestives biscuits
150g unsalted butter
2 teaspoons of vanilla essence
Half a cup of caster sugar


Equipment
Blender
10 inch Spring cake tin
Electric whisk

Method
Using a blender (Robot Coupe) blend 2 packs of digestive biscuits until it resembles fine breadcrumbs.
Whilst this is blending dice the butter and heat until completely runny. Use a heavy based sauce pan on a low heat and stir with a wooden spoon ensuring it doesn’t burn or catch to the bottom of the pan. Once the butter is completely melted add to the biscuit base. Tip through the top of the of the blender whilst the biscuit is still blending you will notice the instant change to the texture of the biscuit and the blade will slow to a crawl. You can fold in the butter but this way you get a more accurate mix and a bit less washing up.Once base is made lay at the bottom of your cake tin. The quantity should create a deep base creating the homemade look. Aim for the outside of the tin to have a slightly higher amount of biscuit, creating a current and rustic impression.Place tin in the fridge clean the blending bowl and work on the fillingPlace the double cream in a stainless-steel bowl add sugar and vanilla essence and whisk with an electric whisk until thick and firm. This is now you Chantilly cream. Place in the fridge

In the blender add the cream cheese and blend whilst this is blending melt the white chocolate either in the microwave or in a glass bowl over a pan of boiling water. Stir regularly to prevent burning. This should resemble thickened double cream and all the chocolate has completely melted. Once melted add to the cream cheese and continue to blend once fully mixed ensure it has cooled then fold into the chilled double cream. Mix thoroughly until it is a smooth beige consistency. Fold in pistachio nuts and tip on top of the biscuit base. (This can be made without nuts should you prefer)

Using a spatula rub across the top until the surface area is equally smooth (Or as smooth as it can be)

Place in the fridge for a minimum of 4 hours to ensure it is completely set but ideally overnight.

Salted Caramel Sauce

This is the star of the show and a great way to give the plate the wow factor.

In a small hot heavy base sauce pan add 100g of salted butter. Keep on a low heat and Stir frequently with a wooden spoon ensuring it doesn’t burn or catch to the bottom of the pan. Once butter is completely melted add 100g of soft brown sugar and continue to stir until it is fully dissolved and resembles a light brown sauce. Taste it and add more sugar if it needs to be slightly thicker but be careful not to drink it all. Add 2 tablespoons of double cream stir together and remove from the heat.

Once chilled tip through a funnel into a plastic squeezy bottle or if you have a steady end lose the funnel and save on the washing up.

Leave in the fridge for one hour or so to chill.

Plating up

Get a jug of boiling water leave a sharp non-serrated knife in the water and slowly go around the edge of the cake releasing it from the tin. Use the same knife to slowly lift the cake off the base of the tin and place it on a chopping board.