Wednesday, 24 June 2015

Salted caramel white chocolate Cheese cake - no bake, no Eggs

A no-bake white chocolate cheese cake with biscuit base and topped with salted caramel. It is smooth, silky and creamy ! Light and airy...Salted caramel balances the sweetness of the cream layer. Served in cups / glasses these are perfect for individual serving and great as dessert for a party.

Yield : 4 Individual servings


For the base

  • 10 Digestive biscuits
  • 2 Tablespoons melted butter 

For the Cheese cake layer 

  • 1 Tablespoon hot water
  • 1 and 1/2 Teaspoon Gelatine
  • 225 Grams softened Cream Cheese
  • 2 Tablespoons castor Sugar
  • 100 Grams white chocolate roughly chopped
  • 200 ml chilled Heavy Cream ( I used low fat amul fresh cream and it worked well. However, use heavy cream for a creamier version) 

For the salted caramel

  • 1/2 Cup granulated white sugar
  • 35 Grams unsalted butter at room temperature
  • 1/3 Cup heavy cream / amul fresh cream
  • 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon Salt 

Make Salted Caramel Sauce

1. In a heavy bottomed non stick pan, add sugar and place the pan over medium heat. Let the sugar melt , make sure to stir occasionally
2. Once the sugar melts, turn the heat to low and let the sugar change color to nice dark golden
3. Add butter and using a whisk, whisk it. The mixture will start to bubble up
4. Switch off the flame and add heavy cream in steady stream to the sugar butter mixture and whisk it again 
5. Stir in salt and vanilla extract and let the mixture cool completely 


1. Break digestive biscuits into pieces and add it to a food processor / mixie. Process it until it resembles coarse powder
2. Transfer the powdered biscuits to a bowl and add melted butter. Using a spoon, add 2 or 3 tablespoons of biscuit mixture in serving cups / glass and press it gently using the spoon. Refrigerate serving cups for 30 minutes until the base is firm
3. In a microwave safe mug, heat 1 tablespoon of water for 20 seconds and add gelatine to the hot water and give it a nice stir until gelatine dissolves. Set aside
4. . In a microwave safe bowl, add white chocolate and heat in the intervals of 5 seconds and stir until the chocolate melts. Let the chocolate cool little bit
5. In a large mixing bowl, add cream cheese and castor sugar and cream using a hand mixture until the mixture is soft and smooth
6. Now, add the melted chocolate to the cream cheese mixture and beat it using hand mixture until it is well combined with the cream cheese. Then stir in gelatine and beat it once to mix well
7. In a separate large mixing bowl, add chilled heavy cream and beat it using a hand mixture until soft peak forms. If you are using low fat cream like amul, keep the amul cream in refrigerator for 24 hours ( the previous day ). Next day, cut open the packet and scoop out only the thick cream on the top of the tetra pack. Discard the liquid at the base of the pack. Then whip the fresh cream until soft peak forms
8. Using a spatula, fold in the whipped cream in the cream cheese mixture. Cheese mixture is ready to be topped over the biscuit base
9. Take a piping bag and fill it with cheese mixture and pipe the cream cheese in the serving cups over the biscuit base up to 3/4 the full
10. Cover the top of the glasses with cling film such that the cling film touches the cream mixture. This is done to ensure that the cream layer does not dry out. Refrigerate atleast for 6 hours or over night. I left it over night to set
11. Serving : Serve individual cheese cakes with generous drizzle of salted caramel sauce on the top and with grated dark chocolate or chopped nuts or cherries

No comments:

Post a Comment