White chocolate cheesecake with bourbon maple syrup
- 350g digestive biscuits
- 70g unsalted butter, melted
- 150ml whipping cream
- 500g white chocolate, roughly chopped
- 300g cream cheese
- 250g mascarpone cheese
- 25cm spring-form cake tin
For the syrup
- 120g maple syrup
- 2-3tbsp bourbon
To make the cheesecake, crush the biscuits in a mixing bowl.
Add the melted butter and combine, then cover the base of the tin with the mixture. Place it in the fridge to cool and set.
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 ganache.
Set aside and leave to cool completely then whip it with an electric beater until light. Add the cream cheese, then the mascarpone once the cream has started to hold its shape. Beat together well.
Spread this mixture over the biscuit base and smooth the surface. Place in the fridge for 2-3 hours to chill.
Once set, combine the maple syrup with the bourbon and serve with the cheesecake.