I love our little home. I moan that it's tiny sometimes but it's my favourite place. It's the first home we have built together and even when we have left it I will still look back on it in years to come and remember this is where we first lived together. We took a trip to Ikea today to pick a few bits and bobs and a 2x4 expedit for extra kitchen storage. I impulse bought some pink cushions a gorgeous plaid throw for the sofa, I held onto them all the way through the store trying to decide if we really needed them and now they are on the sofa I'm so glad I got them. Nick spent the late afternoon putting the shelves together, I think I'm more of a hindrance than a help so I stuck to fluffing cushions and building storage boxes. It's renewed my enthusiasm for our flat because we've added a little more storage which should help keep it tidier. I know if I've had a bad or stressful day that as soon as I come in through the front door everything is ok. The kettle goes on, I change into my PJs and chill out by watching E4 before getting on with little jobs or blogging and cooking tea.
I had been waiting all week to make this recipe after I saw Emma from Poires au Chocolate tweet this recipe for caramelised white chocolate. As soon as I read it I was in awe. I love white chocolate, it's not really in the same league as dark chocolate but it's definitely my favourite. Too much can make me a bit sick though. I have to restrain myself. It was pretty difficult to restrain myself from eating caramelised white chocolate. It has a delicious...well, caramel flavour to it, like an enhanced white chocolate.
I could only get my hands on white chocolate with 26% cocoa butter (the higher the better) so when it was 'roasted' it went a little chalky and didn't look so appetising but all you need to do is just blend it or pop it in a food processor for a minute and it will turn into gorgeous, smooth nectar. I feel like it's opened a whole realm of recipe opportunities but I'll try not to turn this into a blog about caramelised white chocolate. As soon as I read the recipe I knew I wanted to put it in a cheesecake. The whole time I've been writing this blog I've never done a proper cheesecake. Baked cheesecake is the best. It's just perfect.
Caramelised White Chocolate Cheesecake
(adapted from BBC Food)
225g white chocolate, plus extra for decoration
450g cream cheese
4 large eggs
1 tablespoon vanilla extract
225g crème fraîche
250g digestive biscuits
100g unsalted butter, melted
- Preheat the oven to 120 C/250 F. Break up the chocolate and place on a baking tray. Place in the oven for 20 minutes then stir. Do this for another 40 minutes, stirring the chocolate every 5-10 minutes. You may need to blend the chocolate to make it smooth and give it the consistency of melted chocolate. The full recipe can be found at Food 52.
- Grease and line a 23cm springform tin and turn the oven upto 150 C/300 F. In a food processor or ziplock bag, crush the digestives into crumbs and mix in the melted butter. Press into the base of the cake tin and pop in the fridge until you are ready to use.
- In a bowl or stand mixer, beat the cream cheese until soft, then add the eggs one by one, with the vanilla extract.
- Fold the crème fraîche into the caramelised white chocolate, then fold this into the cream cheese mixture.
- Take the cake tin out of the fridge and pour the cheesecake mix into the tin. Bang the tin down on a firm surface to remove any air bubbles.
- Bake in the oven for an hour, or until the centre is just firm.
- Allow to rest for several hours to firm up before removing from the tin. Grate some white chocolate over the top of the cake and serve.