I come from a long week of Netflix, food, couch, relatives and relax so I can call myself a blessed lady!
Today I woke up earlier than usual ( for a non working day) and I had my cup of coffee, enjoyed the silence and put away Christmas tree and decoration while listening to my fave true crime podcast.
Everyone else is still in bed so I decided to share with you this wonderful recipe of a white chocolate and gluten free cheesecake with a crunchy caramel topping I made for the New Year’s Eve dinner.
It’s really great, it comes from a book I have in Italian and from which I’ve taken other, very successful, recipes of cheesecakes like the walnut and maple syrup cheesecake.
I don’t know if there is an exact English version of the same book but it’s an Italian translation of the recipes from George Geary: I don’t have anything else from him on my bookshelf but, regarding to cheesecakes, he is a trustful resource for sure!
Some details about this recipe: the batter is very, very liquid so if you use a springform pan line it up with parchment/ tin foil or il will leak like that :D:
This cake has no bottom crust and no flour in the batter: the crunchiness is given by the caramelized sugar on top and the flour isn’t a mistake, trust the process!
If, pouring chocolate in the batter, it forms “flakes” it’s because you’re pouring it too fast; it’s not a big issue, use a blender to make the batter smooth again.
This cake need a quite long rest to reach the right thickness: make it in advance up to two days before but caramelize the top only before serving!
Let’s jump to the recipe!
White chocolate, gluten free cheesecake with crunchy caramel topping.
- 750 g cream cheese ( 3 packs)
- 375 g (1 cup and half) sour cream
- 110 g (1/2 cup) caster sugar
- 4 eggs
- 375 g (2 cups) white chocolate
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tbsp lemon juice
- light brown sugar for topping
- Preheat oven at 200°C/390°FPut inside, from the start, a big pan/casserole oven safe filled with water.
- Butter or line a 24 cm/9 inches diameter cake springform pan.
- Melt the white chocolate and set aside, let it cool.
- In a stand mixer or with a spatula mix well cream cheese, sour cream and sugar.
- Add eggs one at time mixing well, the pour chocolate in a tiny stream mixing, see notes in the blogpost if you notice lumps.
- Add now vanilla, lemon juice and salt.
- Pour the batter into the springform and bake the cake at 200°C/390°F for the first ten minute then lower the temperature to 180°C/360°F and keep on baking for 45/55 minutes.
- Take it off the oven when it's still quivering, let it cool completely then cover with cling film and let sit in the fridge for at least 6 hours, even better overnight.
- Right before serving sprinckle light brown sugar on top and caramelize it with a burner or under the oven grill for few minutes ( pay attention not to burn it!)