Callebaut caramel cheesecake: how to next-level Valentine’s Day

Two days to go until Valentine’s Day and you’re fresh out of ideas on how to convince your significant other that they’re all that? Handing over chocolates is as thrilling as an invite to a day surgery procedure, so why not next-level it and take some exquisite chocolate and work it into something extra special. And by special, we mean cheesecake. Who doesn’t like the beautiful triumvirate marriage of chocolate, cheesecake and caramel? No-one, that’s who.

And don’t muck around with any old chocolate, either. Go for Belgian chocolate and by Belgian, go for Callebaut (available at Savour School and Essential Ingredient, among others) who have spun together this majesty together.

Valentine’s Day

Callebaut Caramel Cheesecake

Breton Shortbread


60g egg yolks

132g caster sugar

168g butter

200g flour

2g salt

8g baking soda


Mix together and roll out 4mm thick. Bake at 160C for 20 minutes.

Caramel Cheesecake


160g butter

160g sugar

320g cream cheese

200g eggs

0.25g Vanilla

Boil together.

30g lemon juice

30g gelatin mass

180g Callebaut Finest Belgian Caramel Gold Chocolate

Add and mix well.

Salted Caramel


250g sugar

250g glucose

250g cream

Boil together.

100g butter

4g salt

0.25g Vanilla

200g Callebaut Finest Belgian Caramel Gold Chocolate

Add and mix well. Use at 40C

Callebaut Gold Glazing


180g sugar

180g glucose

90g water

Boil together at 105C

2g Sparkling Powder Gold

300g Callebaut Finest Belgian Caramel Gold Chocolate

120g sweetened condensed milk

80g gelatin mass

100g mirror glaze

Mix and pour over previous mixture. Mix well. Use at 40C

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