White Chocolate & Salted Caramel Cheesecake

Yes, you read correctly. There are some flavour combinations that just work like a match-made in heaven and white chocolate and salted caramel is one of them, and I've made no bones about my love for these two ingredients previously, here and here

A couple of week's ago, Shay's work were holding a bake off, so when discussing what he should bake we decided on cheesecake. I ran with it and found this amazing recipe. Needless to say Shay's amazing effort in the kitchen won first prize, but as he had to take it to work I didn't get to try a single bit of it.

This weekend was a really chilled one so baking this bad boy again had to be on the cards, so we baked it together. It's a real show-stopper dessert in my opinion, from title to the actual result, everything about this cheesecake screams 'yum'. And although there are a number of elements to it, it's surprisingly easy to make.

We made a couple of amendments from the original recipe, this one is smaller than the recipe calls for, because I didn't have a 10" cake tin and didn't really think it would be viable to buy one especially either - this obviously had a knock on effect onto the baking time. I think overall we baked it for about 1 hour 30 mins. We were also left with a little extra mix but I don't mind. I also used low fat cream cheese and according to Shay, it didn't make a blind bit of difference to the flavour or texture in comparison to his original.

We made the salted caramel ourselves, using this fail safe recipe and instead of just drizzling each slice, we cooled the cheesecake in the fridge, piped the cream and then poured the caramel on top, so the cream acted almost like a barrier to stop it dripping down the sides. A whipped cream barrier - just brilliant.

When completely chilled this cheesecake is absolutely divine and I wouldn't ever hesitate to serve this at a dinner party, or... any other time really. If you're looking for a dessert for an occasion, I'd thoroughly recommend giving this a go.