Zandeleen's Chai White Chocolate Cheesecake

4 People
210 min.
difficult

Feeling like cheesecake with a twist? With an assortment of delicious spices blended into the cheesecake mixture, including Robertsons Cinnamon and Robertsons Mixed Spice, this decadent dessert is bound to leave you craving more!

Ingredients

For the caramel sauce:

1 cup brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon Robertsons Cloves (ground)
½ teaspoon Robertsons mixed spice
½ teaspoon Robertsons cinnamon powder

For the chocolate disk:

80 g white chocolate
½ teaspoon Robertsons mixed spice
½ teaspoon cardamom (ground)

For the base:

½ cup crushed biscuit (spiced biscuits)
½ cup desiccated coconut
40 g melted butter

For the cheesecake:

1 teaspoon gelatine, dissolved in 1/8 cup boiling water
250 g cream cheese, softened
¼ cup sugar
100 g Beacon white chocolate
1 teaspoon cardamom (ground)
1 teaspoon Robertsons cinnamon
1 teaspoon Robertsons mixed spice
1 teaspoon Robertsons cayenne pepper
1 teaspoon Robertsons cloves (ground)
½ teaspoon Robertsons ginger powder
¼ cup thickened cream

Cooking Method

Caramel sauce:

Combine the brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, for about 1 to 2 minutes.
Remove the mixture from the heat and stir in the vanilla and spices.
Decant it into a jar and let it sit aside.

Chocolate disk:

Melt the white chocolate and mix in the spices.
Pour the melted chocolate into a spiral silicone mould or any shape that can be used as decor.

Biscuit base:

Mix the crushed biscuits, coconut, and butter together.
Press the mixture down in prepped tin/10cm tart tins with acetate walls.
Set these aside.

Cheesecake:

Dissolve the gelatine in water.
Whisk the cream cheese until fluffy. Add the sugar and whisk until smooth.
Melt the white chocolate and add the spices.
Whisk the melted white chocolate and the dissolved gelatine into the cream cheese and mix until well combined. Add the cream and continue beating until smooth.
Pour the mixture onto the prepared base(s) and refrigerate for 3 hours or overnight until its set.
Make a caramel sauce swirl on your plate*, place the cheesecake in the desired area, and decorate it as chosen.