Caramel White Chocolate Fingers Cheesecake

Ingredients

• 1300 g shortbread biscuits(300g)
• 270 g salted or unsalted butter, melted(70g)
• 320 pieces white chocolate fingers(200g)
• 4300 ml double cream, cold(300g)
• 5500 g cream cheese, room temperature(500g)
• 6100 g icing sugar(100g)
• 7150 g thick salted caramel sauce(150g)
• 8150 g white chocolate(150g)
• 980 ml double cream (for ganache)(80g)

Instructions

1. 1Line an 8-inch springform tin with parchment paper.
2. 2Crush the shortbread biscuits into fine crumbs.
3. 3Mix the biscuit crumbs with melted butter until well combined.
4. 4Press the mixture firmly into the base of the tin to form an even layer.
5. 5Arrange white chocolate fingers upright around the edge of the tin, pressing them gently into the biscuit base.
6. 6In a large bowl, whisk the cold double cream until soft peaks form.
7. 7In another bowl, beat the cream cheese and icing sugar together until smooth.
8. 8Fold the whipped cream and salted caramel sauce into the cream cheese mixture until fully combined.
9. 9Spoon the cheesecake filling over the biscuit base and smooth the top.
10. 10Refrigerate for at least 6 hours or overnight until set.
11. 11For the topping, heat 80ml double cream until just simmering, then pour over the white chocolate and let sit for 1 minute.
12. 12Stir until the chocolate is melted and the ganache is smooth.
13. 13Spread the white chocolate ganache over the set cheesecake.
14. 14Chill for another 30 minutes before serving.
15. 15Remove from the tin, slice, and enjoy!