The ideal combo of oatmeal, pancake and muffin. They’re protein and fibre-full and naturally sweet (no refined sugar), bursting with berries (zero dryness here) and filling. They’re quick to make, and super convenient as they can be made in advance, frozen and defrosted when cravings strike. They also look rather irresistible on any breakfast table, so great for when you have guests.
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Caramelised White Chocolate Cheesecake with Salty-Sweet Fudgy Biscuit Base & Blackcurrant Glaze
I’m at risk of sounding like one of those mindless click-bait buzzfeed articles when I say this, but I mean ever word: you’ve been eating white chocolate incorrectly your whole life.
Would you believe me if I told you that the innocent Milky Bar Kid’s saccharine white cocoa butter chocolate has a deeper, darker, more seductive side?
The corruption process is simple. All you need is:
- good quality white chocolate
After about 20 minutes, the heat will begin to convert the pool of glossy molten cocoa butter into white chocolate’s luscious evil sister. I dare you to try it.
It’s pretty sublime on its own but, if you can resist eating it all, it works deliciously well in a cheesecake. I pair it with a fudgy, salted, graham cracker-style base and an astringent blackcurrant glaze to cut through the sweetness.
Often cheesecakes call for a base simply made out of crushed store-bought cookies. I’m no stranger to doing this myself, but I’m always left with a pang of guilt for cheating. Not only does homemade biscuit base taste better, it’s chemical-free and you have much more control over the flavour balance – this one’s especially fudgy.
However, if you’re feeling lazy you can make the base using 400g digestive biscuits blitzed into crumbs with the 120g browned melted butter. If you are a coeliac just use gluten-free digestive biscuits.
You can also use non-caramelised white-chocolate. It will still taste delicious, just not anywhere near as ambrosial.
If you can’t get hold of any blackcurrants, feel free to use fresh or frozen raspberries or redcurrants instead.
This is best made the day before serving and kept in the fridge overnight. In fact, the fridge works wonders.
Salty-sweet, fudgy biscuit base
200g white spelt flour
60g light muscovado sugar
1 tsp bicarbonate of soda
1 tsp salt
60g unsalted butter, diced
70g clear honey
4 tsp vanilla extract
120g unsalted butter, for melting
Large baking tray, lined with baking parchment
20cm square tin (or round with similar capacity), lined with baking parchment
Caramelised white chocolate filling
300g good quality white chocolate, broken into pieces
180ml double cream
500g full fat cream cheese, at room temperature
100g caster sugar
4 eggs, at room temperature
1 tbsp vanilla bean paste (or the seeds of 1 vanilla pod)
Bone dry baking tray (preferably non-stick)
Sour cream topping
220ml sour cream
40g icing sugar, sifted
80g caster sugar
3 tbsp water
100g fresh blackcurrants to decorate (optional)
Salty-sweet fudgy biscuit base
- Preheat the oven to 180˚C. Pour flour, sugar, bicarb, salt and diced butter into a blender and blitz until the mixture resembles damp sand. Alternatively, use your fingers to rub the butter into the other ingredients.
- Whisk together the honey, vanilla and milk. Stir this into the dry mixture to combine and form a paste-like dough.
- Spread the dough on to the baking tray in an even 0.5cm thick layer. Bake in the oven for 15-20 minutes until golden brown and cooked through. If it doesn’t become dry and brittle after cooling, bake for a further 5 minutes.
- Brown the 120g of butter for melting by placing it in a pan over medium heat and allowing it to turn a golden brown before setting it aside to cool. It should give off a wonderfully nutty aroma.
- Crumble the baked biscuit into a blender with the browned melted butter, and pulse until it turns to damp sand-like consistency. Tip this out into the lined cake tin and press down to form an even layer. Place in freezer to set.
Sour cream topping
- Whisk together sour cream and icing sugar until smooth. Store in the fridge until ready to use
Caramelised white chocolate filling
- Preheat the oven to 130˚C. Pour broken white chocolate on to the tray and place in the oven. Every 10 minutes remove the chocolate from the oven, stir with a bone dry utensil, and place back in the oven. After about 30-40 minutes it will have taken on a beautiful honeyed caramel tone. As ovens vary in character and different chocolate brands vary in ingredient quality, it may take longer. The chocolate may also seize. Don’t panic if this happens: just keep going until it turns golden (I’ll explain how to proceed with this in the next step).
- Increase the oven temperature to 160˚C. Place the double cream in a small pan over a high heat. Once it begins to boil, remove from the heat and pour into it the caramelised white chocolate. Stir to combine until smooth. If the chocolate did seize in the oven, it will be lumpy. If this is the case, pour the lumpy cream and chocolate mixture in a blender and blitz until completely smooth. If a few recalcitrant lumps remain, simple sieve them out.
- Either using a stand mixer fixed with the beater or a hand held whisk, beat the cream cheese together with the caster sugar until completely soft and smooth. Beat in the cream and white chocolate caramel. In a separate bowl, whisk together the eggs and vanilla. Pour this into the cream cheese mixture and beat until completely smooth and glossy.
- Remove the cake tin with the biscuit base from the freezer, and pour into it the filling mixture. Bake in the oven for 1 ½ hours, checking after 45 minutes. If it begins to go brown, cover with tin foil and continue to bake for the full time.
- Keeping the oven on, remove the cheesecake from the oven and allow it to cool for 10 minutes. Spread the sour cream topping in an even layer over the surface of the cake. Place the cheesecake back in the oven, switch off the oven and leave its door slightly ajar while the cheesecake sets inside for a further 1 ½ hours.
- When the cheesecake reaches room temperature, remove from the oven, cover the cake tin with cling film, and place it in the fridge to allow it to set over night, or place it in the freezer for a couple of hours.
- Place 200g blackcurrants, caster sugar and water in a small pan over a high heat and stir until the sugar is dissolved. When it begins to boil, reduce heat slightly and allow it to simmer for 5-10 minutes or until it thickens to a viscosity like that of maple syrup. Strain the mixture through a sieve and place the liquid back in the pan to simmer for a further 3 minutes.
- Allow the syrup to cool slightly then carefully pour it over the chilled cheesecake. Scatter with fresh blackcurrants and serve.
If you’re undecided as to what to have for breakfast, make this: fruit, oatmeal/porridge and pancakes rolled into one. It’s delicious, quick to make, filling, and just sweet enough to satisfy any sweet craving but also not so sweet that it will send blood glucose levels skyrocketing...
The almond milk & coconut oil can be substituted for their dairy equivalents, (milk & butter) in the same quantity.
Wholegrain spelt flour can be substituted for white/wholegrain wheat flour, or gluten-free.
110g rolled oats
300ml hot unsweetened almond milk
100g coconut oil
60g caster sugar
1 tsp vanilla extract
1 medium egg
Zest of half a lemon
1 tsp baking powder
140g wholegrain spelt flour
300g frozen mixed berries (or fresh)
11 x 22cm loaf tin (or one of a similar area), greased and dusted with flour
- Preheat oven to 180˚C. Mix oats with hot milk and allow to soak.
- Beat together oil, sugar, honey, vanilla, egg and lemon zest. Sieve in baking powder and flour and mix until just combined. The bran in the wholemeal flour won’t sieve so just add it in once you’ve sieved as much as possible.
- Using a sieve, drain the excess liquid from the soaked oats , then stir them into the mixture.
- Pour into loaf tin and scatter berries on top.
- Bake for 40 to 50 minutes, or until a skewer comes out clean. Serve warm or cold.