White Chocolate Cheesecake with Salted Caramel Sauce
Prepare your cookie crust. You can use the classic Graham Cracker crust, but in this case I stuck to my favorite pie crust: Sablée dough. For the sablée crust you will need 3.5 oz unsalted butter, 1.5 oz powdered sugar, an egg yolk and 4.5 oz of flour. You simply put all the ingredients in a foor procesor and mix until combined. The only issue with this recipe is that you have to let it chill in the fridge overnight, so if you don’t have time just use your go-to cookie crust!
Preheat the oven at 350°F or 180°C. Place your chosen crust on the bottom of your springform pan, and bake it for 10 minutes (the sablée crust needs to be rolled and then placed only on the bottom of the pan, not the sides)
- 6½ fl oz heavy cream
- 8 oz white chocolate
- 1 tbsp butter
Put the white chocolate, the 6.5 oz of heavy cream and butter in a saucepan and melt over medium heat, stirring occasionally.
- 23 oz cream cheese
- 2 tbsp vanilla extract
- 5 eggs
- 1½ cups sugar
In a big bowl, cream together sugar and cream cheese. Then add the vanilla and eggs, beating in one at a time.
Add in gradually your white chocolate ganache to the cream cheese mixture and stir until fully combined.
Pour the mixture into the springform pan, on top of the previously baked crust, and bake in the oven at 350°F or 180°C for about 45 minutes to an hour, it completely depends on your oven. I suggest you place your spingform pan on a baking tray with hot water, that way the steam produced will prevent your cheesecake from cracking.
While the cheesecake is baking, prepare the caramel sauce by heating over medium heat one cup of sugar in a saucepan (i suggest using a big pan for the sugar) and one cup of heavy cream in another saucepan, but make sure it doesn’t boil. Once the sugar is melted and has turned into an amber color, slowly pour in the hot cream and 1 tablespoon of salt, and mix. Reduce heat to low and let reduce, stirring occasionally for about 15 minutes. It should bubble and become thicker.
Once your cheesecake is done, remove from the oven and allow to cool for an hour. Then let the cheesecake set and chill in the fridge for at least 5 hours, ideally overnight.
The salted caramel sauce can be stored in the fridge for about 2 weeks, although it definitely won’t last that long. When you’re ready to serve the cheesecake, just pour the sauce on top of it, and if it has become too thick, just heat it in the microwave until you obtain the desired consistency.
Enjoy your meal!