White Chocolate and Salted Caramel Cheesecake (adapted from Jamie Oliver’s recipe)

img_4282I quite fancied a Baileys and White chocolate cheesecake for Christmas Day dessert when I was planning what we would have for pudding. After surveying the hugely expensive and unappealing array of desserts at Marks and Spencer’s and Asda I decided it was easier to make my own adaptation of Jamie Oliver’s version. The reason for not adding the Baileys to the mixture is that I have two young sons and didn’t want a boozy taste to the mix. I opted instead to purchase a selection of Irish cream liqueurs from Aldi called Ballycastle which have more subtle flavours and included the Salted caramel one in the mix. They also have Mint chocolate and chocolate orange flavours.

The taste of the soft cheesecake topping, salted caramel liquer coupled with the mashed up Oreos and oat cookie biscuit base was truly divine and left my family asking for more! Jamie’s original recipe added crushed hazelnut croquante but I didn’t want to mess about with that and opted instead for Ferraro Rocher to decorate the top of the cheesecake.

Here’s  the recipe – Enjoy!

Makes once large (26cm) cheesecake
200g Oreo cookies crushed
100g chocolate covered oat style biscuits, crushed
100g butter, melted
500g cream cheese (eg:Philadelphia)
150ml single cream
150g quark (10 % fat)
40g caster sugar
200g white chocolate, chopped into small pieces
120ml Salted caramel Irish cream liqueur (Ballycastle) found at Aldi
One teaspoon of Vanilla essence
2 sheets of leaf gelatine
Ferraro rocher x 10 to decorate, icing sugar to dust

1. Base: Combine the crushed cookies in a mixing bowl and add the melted butter. Mix well then gently press into the base of 26cm springform tin. Place in the fridge while you prepare the filling.

2. Prepare the gelatine according to packet instructions then set aside while you prepare the cream filling.
3. Whip the single cream together with the caster sugar till fluffy, then add the cream cheese and quark and continue whisking for about 1 minute.
4. Add the prepared gelatine and vanilla then continue to whisk for approx 2 mins. Set aside for now.
5. Using a double boiler, melt the chocolate over a low heat. Once it’s completely melted, remove from the heat then set aside for 1 minute to allow to cool slightly.
6. Add the melted chocolate and the salted caramel liquer to the whipped cheesecake mixture , folding it in gently with a spoon.
7. Pour the filling into the prepared cheesecake base, cover, then place in the fridge and allow the mixture to set overnight (or a minimum of 6 hours).
8. The next day, sprinkle some icing sugar over the surface of the cheesecake and arrange Ferraro Rocher chocolates around the edge.
9. Cut into slices and serve.img_4286


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