White Chocolate Cheesecake with Caramel & Macadamia Nuts
A little more effort, a lot more wow, warm caramel macadamia cream poured over just before serving.
White Chocolate
White Chocolate Cheesecake with Lemon Curd & Roasted Hazelnuts
One of Denis’s absolute favourites, white chocolate, bright lemon curd and toasted hazelnuts.
A cake Denis returns to again and again: white chocolate melted through the filling, a glossy layer of lemon curd and roasted hazelnuts for crunch. Nut allergy? Leave the hazelnuts out, the result is (almost) just as good. Prefer lime? Swap in lime curd.
Flavour profile
White chocolateLemon curdRoasted hazelnut
Selected highlights
- White chocolate with hazelnuts
- Homemade or shop bought lemon curd
- Organic lemon zest
- Digestive base
A selection only, the full ingredient list and method are in the book.
A quick technique preview
Fold chopped white chocolate through the filling, bake gently, then finish with lemon curd and a long chill.
Every recipe in the book follows the same four simple steps, base, basic filling, flavoured filling and topping. Learn them once, and this cake is well within reach.
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Enjoyed the preview?
The full recipe is waiting in the book
Every measurement, step and finishing touch for White Chocolate Cheesecake with Lemon Curd & Roasted Hazelnuts, alongside the whole collection, lives in Cheesecakes to Die For.