White Chocolate Cheesecake with Salted Caramel Sauce

White Chocolate Cheesecake with Salted Caramel Sauce

If you're looking for an extra-special dessert to feed a crowd, then look no further than cheesecake. You can make a very large cheesecake to feed about 16 people — the cake is so rich you can serve up smaller slices. Add a dollop of whipped cream and a drizzle of decadent sauce, and you will impress even the most discerning guest.

What? All this cheesecake for little ol' me?

If you've never used a water bath, or bain marie, to bake your cheesecakes before, I encourage you to try it!  I have found it successful in preventing cracks and ensuring even baking. Plus, it has a fancy french name; so it must be good, right?

White Chocolate Cheesecake with Salted Caramel Sauce
Based on a recipe from Not So Humble Pie

Ingredients

Crust
10 ounces chocolate cookie crumbs
7 tablespoons unsalted butter, melted

Cheesecake Filling
1/2 cup heavy cream (I use un-whipped whipping cream)
8 ounces good quality white chocolate, chopped
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
Pinch of salt

Boiling water

Caramel Sauce
1 cup granulated sugar
1/2 cup water
3/4 cup heavy cream (I use un-whipped whipping cream)
1/2 teaspoon vanilla
Generous pinch of salt

Special Tools Required: 10" spring form pan, roasting pan, pastry brush


Method

Cheesecake:

1. Pre-heat the oven to 375°F. Combine the cookie crumbs with the melted butter and press into the bottom and part of the way up the side of a 10 inch spring form pan.
2. Bake for 10 minutes, then let cool on a wire rack.
3. Reduce oven temperature to 325°F. 
4. Chop the white chocolate finely and place in a heat-safe bowl. Bring the 1/2 cup cream to a simmer, but not quite boiling, over medium heat in a small pot. Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Stir the chocolate-cream mixture with a spatula until the chocolate is completely melted and mixture is smooth and glossy.
5. In the bowl of a stand mixer, mix the cream cheese on medium speed until light and fluffy. Add sugar, and beat until combined, scraping down the sides of the bowl if necessary. Add eggs, one at a time, beating after each addition until combined. Add vanilla and salt and stir until combined.
6. Add white chocolate mixture to cream cheese on low speed slowly, until thoroughly combined. Pour cheesecake filling mixture onto baked crust.
7. Wrap the bottom and sides of the spring form pan with aluminum foil, and place in a large roasting pan. Fill the roasting pan with enough boiling water to come half way up the spring form pan, and place in the oven. Bake for 60 minutes at 325°F. Reduce the oven again, to 300°F, and bake for another 60-90 minutes or until centre is just set.
8. Cool completely on a wire rack before storing covered in the refrigerator.

To Make the Sauce:

1. In a large sauce pan, combine sugar and water over medium heat, stirring until sugar is completely dissolved.
2. Once sugar is dissolved, stop stirring and allow sugar to bubble over medium heat until mixture reaches a medium amber colour. Occasionally use a pastry brush dipped in water to brush the insides of the saucepan to prevent sugar crystals from forming. Be patient, this takes a few minutes! When the mixture starts to darken, it goes from perfect to burnt very fast, so don't wander away.
3. When the sugar reaches the colour you want, remove from heat and immediately pour in the cream carefully, as mixture will bubble up quite violently. Add vanilla and salt and stir until bubbles are gone and sauce is smooth. 
4. Store sauce in the refrigerator. Warm the sauce over medium low heat or in the microwave before serving over the cheesecake.

Serves 16.