Sometimes all you want is creamy decadence and this dessert fits the bill. To ensure the filling holds together well without using gelatine, it is important to use a very good white chocolate which will also be easier to work with. If the cheesecake seems too fragile to unmould, place it in the freezer for a little while then unmould and serve it slightly frozen. Serve with berries instead of the syrup if you prefer.

White chocolate cheesecake with Bourbon maple syrup

30 minutes preparation
3 hours refrigeration

For the cheesecake
350g digestive biscuits
70g unsalted butter, melted
150ml double cream
500g good quality white chocolate, roughly chopped
300g cream cheese
250g mascarpone cheese

For the syrup
120g maple syrup
2 tablespoons Bourbon

Crush the biscuits in a small mixing bowl. Add the melted butter and combine, then cover the base of a tall round spring-form tin, about 25cm in diameter, with this mixture. Place it in the fridge.

Heat the cream in a saucepan then pour it over the chocolate. Let it stand for 1 minute before gently stirring to melt the chocolate and make a smooth ganache. Place this ganache in the fridge and let it cool completely for 2 hours.

Once the ganache is quite cool, whip it with an electric beater until light, adding the cream cheese. Then beat the mascarpone until softened and mix into the chocolate. Spread this mixture over the biscuit base and smooth the surface of the cheesecake.

Place in the fridge for 2–3 hours. Before serving, combine the maple syrup with the bourbon and serve this syrup alongside the cheesecake.