- Vegetarian
- Seafood free
- Shellfish free
- Sesame free
- Peanut free
- Nut free
This decadent twist on classic Basque cheesecake is a dessert you won’t be able to resist. Made with white chocolate and dulce de leche caramel, this sweet treat is a must-try for your next dinner party.
- Serves12
- Cook time1 hour
- Prep time15 minutes, + cooling & 2 hours chilling time
Ingredients
- 1kg cream cheese, softened
- 1 1/2 cups (330g) caster sugar
- 6 Coles Australian Free Range Eggs
- 600ml Coles Thickened Cream
- 200g white chocolate, melted
- 1 cup (320g) dulce de leche caramel
- 1 tsp vanilla bean paste
- 1 tsp salt
- 1/3 cup (50g) plain flour, sifted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 22cm (base measurement) springform pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the pan with the paper cross, pleating and folding sides to fit. Place on a rimmed baking tray.Step 2
Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and mixture is smooth. Add eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky. With the motor running, gradually add the cream in a thin, steady stream, beating until smooth. Add chocolate, caramel, vanilla and salt and beat until well combined.Step 3
Sift the flour over the cream cheese mixture and beat on low until smooth and just combined. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.Step 4
Serve the cheesecake chilled or bring to room temperature for a softer texture. Cut into wedges to serve.
Serve with... whipped cream and strawberries.
White chocolate and dulce de leche Basque cheesecake
- Serves12
- Cook time1 hour
- Prep time15 minutes, + cooling & 2 hours chilling time
Ingredients
- 1kg cream cheese, softened
- 1 1/2 cups (330g) caster sugar
- 6 Coles Australian Free Range Eggs
- 600ml Coles Thickened Cream
- 200g white chocolate, melted
- 1 cup (320g) dulce de leche caramel
- 1 tsp vanilla bean paste
- 1 tsp salt
- 1/3 cup (50g) plain flour, sifted
Description
This decadent twist on classic Basque cheesecake is a dessert you won’t be able to resist. Made with white chocolate and dulce de leche caramel, this sweet treat is a must-try for your next dinner party.
Method
Step 1
Preheat oven to 200°C. Grease a 22cm (base measurement) springform pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the pan with the paper cross, pleating and folding sides to fit. Place on a rimmed baking tray.Step 2
Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and mixture is smooth. Add eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky. With the motor running, gradually add the cream in a thin, steady stream, beating until smooth. Add chocolate, caramel, vanilla and salt and beat until well combined.Step 3
Sift the flour over the cream cheese mixture and beat on low until smooth and just combined. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.Step 4
Serve the cheesecake chilled or bring to room temperature for a softer texture. Cut into wedges to serve.
Serve with... whipped cream and strawberries.