Ravneet Gill’s Salted, Malted Cookie Cheesecake

We’ve partnered with the wonderful Ravneet Gill to create this extraordinary Christmas cheesecake, here’s how it’s done.

1. Start by making the base…
2. In a stand mixer with the paddle attachment or in a food processor combine all of the dry ingredients and mix well, add in the cold cubed butter and breadcrumb.
3. Add the golden syrup and mix until a very loose dough is formed.
4. Spread this mixture out onto a large baking tray lined with parchment.
5. Bake for 35-40 mins at 160 fan/180 oven, stirring every 15 minutes to evenly bake the dough.
6. Allow to cool completely before blitzing to crumbs or breaking up with a rolling pin.
7. Weigh out 250g of crumbs and stir with the melted butter.
8. Press into a lined 8 inch springform cake tin going on the bottom and slightly up the sides.
9. Place in the fridge whilst you make the filling

Make the topping:

1. In a large bowl or in a stand mixer fitted with the paddle attachment, combine the cream cheese, caster sugar, mascarpone and half of the double cream.
2. Mix until well combined but do not over mix.
3. Add in the malt powder, salt and melted white chocolate with the second ½ of the cream.
4. Mix slowly until combined, do not over mix.
5. Spoon this mixture into the lined cake tin and smooth the top.
6. Chill for 6 hours in the fridge or overnight before serving.

Make the chocolate sauce for serving (optional):

1. In a saucepan combine the chocolate and the water, stir gently over a medium heat until a sauce forms. Serve the cheesecake with the sauce and extra cookie crumbs.