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White Chocolate Cheesecake

White Chocolate Cheesecake with Salted Caramel Sauce


A decadent cheesecake served with silky salted caramel sauce – a winning combo!

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  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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1 x 200 g packet digestive biscuits, crushed
100 g butter, melted
160 g good-quality white chocolate
500 g full-fat cream cheese
1 C (250 ml) sour cream
½ C (100 g) castor sugar
4 extra-large eggs
1 tsp (5 ml) vanilla extract

Salted Caramel Sauce

200 g unsalted butter
¾ C (150 g) light brown sugar
¾ C (160 g) castor sugar
150 g corn syrup
1 C (250 ml) thick cream
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Maldon sea salt to taste


Mix the biscuits and melted butter together. Line the base and sides of a 20-cm loose-bottomed tin with the biscuit mixture and place in the fridge whilst making the filling for the cheesecake approx 10 -15 minutes

Melt the chocolate and keep to one side so that it can cool down.

Meanwhile, mix together the cream cheese, sour cream and sugar. Add the eggs and vanilla extract and beat well. When the melted chocolate is more or less the same temperature as the cream cheese mixture, mix the two together and pour into the biscuit base. Bake at 160 °C for 40 minutes.

Turn off the oven and leave the cheesecake to rest in the oven for 30 minutes. Open the oven door and leave the cheesecake in it until cool. Refrigerate for a few hours, preferably overnight.

Salted Caramel Sauce

Combine all the ingredients, except the salt, in a deep heavy-bottomed pot. Stir over medium heat for approximately 10 minutes. Remove from the heat and stir in the salt.

Serve with White Chocolate Cheesecake and Caramelised Macadamia Nuts. The sauce can also be stored in a sealed container or jar in the fridge for up to 6 months.

Remove from the tin drizzle with sauce and serve with Caramelised Macadamia Nuts.


Don’t over-bake the cheesecake – rather have it a bit soft than too stiff.

You can substitute the corn syrup with golden syrup but it will affect the flavour of the sauce.

Always use unsalted butter so that it doesn’t influence the flavour of the sea salt.