White Chocolate Cheesecake with Amaretto Caramel Sauce

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 From 1 vanilla pod, Seeds
  • 2 pinch Salt
  • 300 g Sugar
  • 100 g White chocolate

• Nuts & Seeds

  • 20 g Almonds

• Snacks

  • 150 g Graham crackers

• Dairy

  • 60 g Butter
  • 700 g Cream cheese
  • 450 ml Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Amaretto

• Liquids

  • 50 ml Water

• Other

  • 20g glucose

Found on pastry-workshop.com

Description

Ingredients

• 150g graham crackers
• 20g almonds
• 60g butter, melted
• 150ml heavy cream
• 100g white chocolate, chopped
• 700g cream cheese
• 100g sugar
• Seeds from 1 vanilla pod
• 4 eggs
• 1 pinch salt
• 1 tablespoon cornstarch
• 200g sugar
• 20g glucose
• 50ml water
• 300ml heavy cream, heated
• 1 pinch salt
• ¼ cup Amaretto

Directions

• Ground the crackers and almonds in a food processor.
• Add the butter and mix well until well combined. Transfer the mixture into a round cake pan lined with parchment paper.
• Press it well on the bottom of the pan and place aside until the filling is ready.
• Bring the heavy cream to the boiling point in a saucepan then remove from heat and stir in the chocolate. Mix until melted then pour the mixture into a bowl and add the rest of the ingredients.
• Mix well with a whisk then pour the filling over the crust.
• Bake the cheesecake in the preheated oven at 160C for 1 hour.
• Bring the cream to the boiling point in a saucepan.
• Combine the sugar, glucose and water in a heavy saucepan and bring to a boil over medium flame.
• Cook until it begins to caramelize and turn into an amber color.
• Pour in the heavy cream, add the salt and mix until the sugar is melted.
• Cook the sauce for 2-3 more minutes until smooth then remove from heat. Let it cool down then add the Amaretto.
• Serve the cheesecake topped with Amaretto caramel sauce.