White Chocolate Cranberry Pecan Fudge Cheesecake
A frozen cheesecake with a smooth creamy luxurious white chocolate and cranberry fudge filling and a roasted pecan biscuit base. Seasonal and delicious for Thanksgiving, Advent and Christmas.
The last few weeks we’ve been fudge fanatics and Miss Four is certainly not prepared for this trend to pass. From Dark Chocolate Licorice Fudge to Soft White Chocolate Cranberry Fudge, and a few experiments in between. And that got me thinking. I wonder how our 2 ingredient fudge recipe would turn out if we exchanged one of the ingredients?
What if we went for regular condensed milk instead of sweetened?
You may already know, or you may have guessed, since there has been no such fudge recipe here, that it didn’t quite work out as planned!
No, I can in fact confirm that you can’t make fudge like that.
But what you can make is an unbelievably delicious fudge sauce!
And when I got to thinking of all the delicious things you could do with such a thick creamy fudge sauce. Well, there are endless possibilities! But what about cheesecake…
With Thanksgiving staring us in the face, advent just around the corner and a marvelous month of planning before Christmas. What better than a decadent dessert combining some of the very best of the seasons flavors.
First for the
’it didn’t quite work out as planned fudge recipe’ White Chocolate Cranberry Fudge Sauce
The fudge sauce should be made at least an hour in advance, it can also be made the day before and stored in the refrigerator. This is enough for two cheesecakes – perfect for a larger gathering or you can freeze the remaining half ready for an impromptu treat another time.
1 tin unsweetened condensed milk (410g /14 1/2 oz)
400g white chocolate (14 oz)
35g (semi) dried cranberries (1 1/4 oz)
– and an additional few for decorating the cheesecake once it’s finished.
1. Empty the tin of condensed milk into a microwavable container (with a lid).
2. Break up the white chocolate and add it to the condensed milk – Don’t stir.
3. With the lid on, microwave on full effect for 1 1/2 minutes, then stir.
4. Microwave on full effect for another 1 1/2 minutes, then stir.
5. Microwave for an additional three minutes, stirring every minute. Always have the lid on when the fudge is in the microwave.
(So 6 minutes in the microwave in total)
After the sixth minute, you should notice that the texture has changed. The mix thickens somewhat and becomes fluffy and full of bubbles – stir through these until it is once again smooth.
CAUTION: The fudge is extremely hot at this stage.
6. Leave the fudge to cool down for an hour (or overnight) in the fridge.
White Chocolate Cranberry Fudge Cheesecake with a Pecan Biscuit base
For the roasted pecans
80 g pecans (3 oz)
25 g butter, melted (1 oz)
– Pre-heat the oven to 160 C (325 F). Toss the pecans in the melted butter and roast them for 15 minutes on a non-stick cookie tray. 50 g are for the base of the cheesecake, 30 g to decorate the cheesecake once finished.
For the pecan biscuit base:
250 g digestive biscuits (9 oz)
50 g roasted pecans (2 oz)
75 g butter, melted (2 3/4 oz)
For the White Chocolate Cranberry Fudge filling:
150 g cream cheese – Philadelphia or similar (5 1/4 oz)
450 ml double cream, lightly whipped (2 cups)
300 g homemade fudge sauce (the recipe above makes double this amount) (10 1/2 oz)
A few cranberries and the remaining roasted pecans.
1. Lightly butter a 24cm springform cake tin.
2. Blend (or crush) to crumbs the biscuits and pecans. Melt the butter. Combine the crumbs with the melted butter to make the base. Press it into the bottom of the cake tin.
3. Beat the cream cheese in a large bowl until soft.
4. Lightly whip the double cream – it should be thickened but not firm enough to make peaks in.
5. Tip the fudge sauce slowly into the cream cheese. Combine gently – folding in slowly – with the cream.
6. Spoon the cream mixture over the top of the pecan biscuit base and cover. Freeze for at least 3 hours (overnight if possible).
7. Take the cheesecake out of the freezer about 30 minutes before serving.
8. Crush the remaining roasted pecans, and decorate the cheesecake with the pecans and cranberries before carefully decanting and serving.