White Chocolate & Salted Caramel Cheesecake

Gluten Free Salted Caramel Cheesecake

To celebrate Christmas this year I decided I would create a decadent and elegant cake. I wanted something full of flavour; I ended up with this amazing White Chocolate and Salted Caramel Cheesecake.

During the year thanks to a few different things I have eaten; I became addicted to the flavour of salted caramel. The burst of saltiness, the gooey rich caramel, it’s amazing. However I decided that to just create a salted caramel cake wouldn’t be that extravagant and it could easily become overpowering. After brainstorming a while, this recipe was what I came up with. I thought it would be perfect to use to celebrate Christmas with the family.

White Chocolate Salted Caramel Cheesecake

You can either use a packet mix like I did for the brownie base, for the pictured cheesecake I used the Betty Crocker brownie mix, or you can use your own favourite brownie recipe. Using a packet mix is especially good if you are short on time. I topped the cheesecake with some brittle from the Fabulous Food Company which can be found at Target.

I hope that you have a wonderful Christmas Day filled with lots of amazing food. Please enjoy the recipe below, the cheese cake itself is rich and filled with many different and contrasting flavours.

White Chocolate & Salted Caramel Cheesecake

A white chocolate cheesecake with salted caramel sauce and a brownie base.
Prep Time15 mins
Cook Time45 mins
Total Time2 hrs
Course: Dessert
Cuisine: Dessert
Servings: 1 Cake

Ingredients

Salted Caramel Sauce

  • 200 Grams Caster Sugar
  • 90 Grams Butter (I used salted butter, room temperature and cut into small cubes)
  • 1/2 Cup Double Cream
  • 1 Tsp Table Salt

Cheesecake

  • 1 Packet Gluten Free Brownie Mix (Or favourite brownie recipe)
  • 250 Grams White Chocolate Buttons
  • 375 Grams Cream Cheese (In a block)
  • 2 Tbsp Rock Salt Crystals (To decorate)

Instructions

Salted Caramel Sauce

  • Over medium heat, heat the caster sugar. Ensure that you stir constantly so that the sugar doesn't burn. I used my silicone spatula. The sugar will eventually turn into a light amber coloured liquid with no clumps. This could take 5 to 10 minutes.
  • As soon as the sugar has turned into the smooth amber liquid add in the butter. I suggest cutting the butter into small cubes to allow it to melt quicker.The caramel should bubble around the butter cubes. Stir until the butter is dissolved.
  • Remove from heat and add in the double cream while continuing to stir. The mixture should bubble and rise in the pot as you stir in the cream. Once combined if the mixture hasn't bubbled turn your heat up and allow the mixture to boil.
  • Add in the teaspoon of table salt. You can use rock salt but I prefer having the less coarse salt in the sauce and using rock salt to decorate.
  • Set to the side to allow the mixture to cool, before storing in an air tight container.

Cheesecake

  • Prepare your packet brownie mix or home made recipe as per instructions. Pour the mix into a spring form pan and bake. I used a packet mix this time around because I was making more than one cake and didn't have extra time. Once baked leave to cool completely.
  • Slowly melt white chocolate buttons in a bowl over a pan of boiling water.
  • Once melted, check the temperature, if the chocolate is too hot leave it to cool but not solidify before adding in the cream cheese.
  • Mix the white chocolate and cream cheese together well. You can use an electric mixer or wooden spoon to do this but the mixture will be stiff so it can be a bit of a work out.
  • Add in 1/2 tbsp of the caramel sauce if desired for a slight hint of caramel flavour. Mix well.
  • Once well combined top your cooled brownie base and level. Leave to set in the fridge for about 30 minutes.
  • Before serving; heat the caramel ever so slightly, just enough to return it to it's liquid state but not too much or it will melt the cheesecake mixture. Then pour it over the top of the cheesecake and top with rock salt crystals. I like to do this maybe 20 minutes or so before I serve the cake so that the caramel can thicken again before we cut the cake. I don't like doing it too far in advance as the caramel should be kept in an air tight container to avoid spoiling.

Let me know what you thought of this wonderful celebratory cheesecake by leaving a comment below. If you created this sensational cheesecake feel free to show it off by using #AussieCoeliacRecipes on social media.

If you enjoyed this recipe and want to know when I add more, then subscribe to my fortnightly newsletter using the subscription form in the side bar. This will ensure that you receive all the recipes directly to your inbox. If you want to please share this recipe with your friends and family so that everyone can have a little slice this year.

Again i hope you have a wonderful day and I will speak to you all, when I have a new post next week!

Happy Holidays;

Ashlee; The Aussie Coeliac.

3 thoughts on “White Chocolate & Salted Caramel Cheesecake

  1. Great, I needed a gluten free cake recipe and google took me stright here. thanks btw for this. Cheers!

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