Today I backed out of two things I originally had semi-plans for. It seems to be a recurring pattern in my behaviour to look forward to a set due date then lose interest in the wait and regret not doing it in the future. Initiative I have, resolve no.
Initially I wanted to make Milan(o) cookies, like those I used to pick out of biscuit tins. On second thought, cheesecake sounded even better and I decided on one of my favourite blogs dailydelicious’ recipe for a rare yogurt cheesecake. For all the effort saved on breaking out the stand mixer and baking, I wanted to go the extra mile and adorn the top with caramelised white chocolate swirls.
All through the mixing of the batter, everything was running smoothly (literally). I baked the base, poured in the batter, gave it my blessings and sent it off to the fridge. Then I started to caramelise the white chocolate, something I’d heard endless raves and praise about but had yet to experience the euphoria myself, things went slightly downhill. Near the 20 minute mark, instead of gaining a deeper colour uniformly, it started seizing and clumping and caramelising at random spots.
I gave it more time, and could not revive it back to the smooth glorious caramel I’d seen on others’ blogs even after a whole hour. I was sad and wanted to cry and tasted a bit of the clumpy mess. It was exactly as the name promised, a lovechild of white chocolate and caramel. It was awesome and took all my will not to go in for more spoonfuls. I added a bit of cream, sprinkled in salt and sieved out the clumps and out came yummy-golden-gooey caramel.
Now that that’s been rescued, by the time it look for me to confirm that it definitely wasn’t going to smooth out in the oven the cheesecake itself had mostly set. So adieu to swirlage. What difference did it make if I just spread it all on top? After all when it’s eaten the elements would combine anyway. So I proceeded and let it set up completely. Then the second bit of disaster happened when I tried to unmold it from the tin, the cake slipped off and landed upside down on the countertop. Yup. I may have cursed out loud. Thankfully the cheesecake itself was set and didn’t fall apart too much and only a part of the topping was sacrificed.
It tasted great, despite all the misfires. Light in texture and taste with a slight tang of the orange zest I decided to add in to complement the almondy base. Quite a departure from the sticky mouthfeel and guilty pleasure of a baked cheesecake.
Rare cheesecake w/ caramelised white chocolate
For the cheesecake:
Follow dailydelicious’ recipe and instructions
For the caramelised white chocolate:
Follow Poires au Chocolat’s tutorial
For the biscuit base:
18g almond meal
25g granulated sugar
40g cold diced butter
Preheat the oven to 170C/340F. Line the sides and base of a 5-6″ springform tin.
Mix the almond meal, sugar and flour together and add in the small pieces of cold butter. Rub the butter in with your fingers until no visible lumps of butter remain. Work quickly to avoid melting the butter. Alternatively use a pastry blender or a stand mixer with a paddle attachment.
Tip the mixture into the prepared tin (both sides and base lined) and press into the sides and base compactly. Bake for about 10 minutes or until golden and crisp.