Benjamina Ebuehi's Caramelised White Chocolate and Rhubarb Cheesecake
Blonds truly have more fun, as this special-occasion sweet treat proves, making it an ideal choice for Mother's Day celebrations. Often, impatience leads many to opt for no-bake cheesecakes over baked versions, but the extra effort for a baked cheesecake yields a lighter, silkier texture that is well worth it on such a festive day.
Why This Cheesecake Stands Out
The filling is sweetened with caramelised white chocolate, which imparts a beautiful, creamy dulce de leche-type caramel flavour. This unique twist is so delightful that even those who typically dislike white chocolate are likely to enjoy it. For those who find making caramelised white chocolate too daunting, simply using blond chocolate bars is a convenient alternative. Topped with gently poached rhubarb, this dessert offers a vibrant pop of colour and a tangy contrast that cuts through the richness perfectly.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 2 hours 40 minutes
Chilling Time: 3 hours or more
Serves: 16
Ingredients
For the Base:
- 300g digestive biscuits
- 170g unsalted butter, melted
For the Filling:
- 250g white chocolate, roughly chopped
- Salt
- 680g full-fat cream cheese, at room temperature
- 100g caster sugar
- 3 large eggs, plus 2 egg yolks
- 240g soured cream, at room temperature
For the Topping:
- 200g rhubarb, washed, trimmed, and cut into 2-3cm chunks
- 30g caster sugar
- ½ tsp vanilla extract
Instructions
Step 1: Caramelise the White Chocolate
- Preheat the oven to 140°C (120°C fan)/275°F/gas 1.
- Place the chopped white chocolate on an oven tray and bake for 10 minutes.
- Remove and stir until smooth, then return to the oven for 60-70 minutes, stirring every 15 minutes.
- If the chocolate appears grainy, continue stirring to restore a liquid state.
- Once it turns a light caramel colour, stir in a pinch of salt and allow to cool.
Step 2: Prepare the Base
- Line the base and sides of a 20cm loose-bottomed cake tin.
- Increase the oven temperature to 160°C (140°C fan)/325°F/gas 3.
- Finely crush the digestive biscuits in a food processor or by bashing in a plastic bag.
- Mix in the melted butter, then press the mixture tightly into the base and up the sides of the tin using the back of a spoon.
- Chill while preparing the filling.
Step 3: Make the Filling
- If the caramelised chocolate has set, melt it in the microwave and let it cool slightly.
- In a large bowl, mix the cream cheese, sugar, and a quarter-teaspoon of salt until smooth.
- Add the whole eggs and egg yolks, mix well, then stir in the soured cream.
- Pour in the melted chocolate, stir until smooth, then pour the mixture into the prepared tin.
Step 4: Bake the Cheesecake
- Wrap the base and sides of the tin in two or three layers of tinfoil.
- Place the tin on a larger baking tray and pour boiling water around it to come halfway up the sides.
- Bake for 75-85 minutes until the edges are set but the centre still has a good wobble.
- Remove from the water bath and cool to room temperature, then refrigerate for at least three hours.
Step 5: Prepare the Rhubarb Topping
- Combine the rhubarb, sugar, and vanilla in a wide, shallow pan and macerate for 10 minutes.
- Add 85ml cold water, bring to a simmer, and cook gently for 3-5 minutes until the rhubarb edges soften but retain their shape.
- Allow to cool in the pan; storing it in the fridge will enhance the colour over time.
Step 6: Serve
- Carefully unclip the cheesecake from the tin, top with the poached rhubarb, and slice to serve.
This indulgent dessert combines rich flavours and textures, making it a standout choice for any celebratory meal. Whether for Mother's Day or another special event, it promises to impress with its elegant presentation and delicious taste.
