adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Triple-choc cheesecake with salted peanut caramel
0 Likes
Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indulgent triple-chocolate cheesecake with ganache, salted peanut caramel, and white chocolate on a chocolate biscuit crust. Best made a day ahead.
Ingredients:
  • Melted butter, to grease
  • 400g plain chocolate biscuits
  • 150g butter, melted
  • 5g butter, extra
  • 260g Baking Dark Chocolate, finely chopped
  • 150g Baking White Chocolate, finely chopped
  • 375g cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 310ml (1 1/4 cups) thickened cream
  • 30.00 gm hot water
  • 9.00 gm gelatine powder
  • 315g (1 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 250ml (1 cup) double cream
  • 120g (3/4 cup) salted roasted peanuts, coarsely chopped
  • 60ml (1/4 cup) water
  • 4 egg whites, at room temperature
  • Pinch of cream of tartar
Instructions:
  • Remove the base from a 6cm-deep, 22cm springform pan and flip it. Brush with butter. Line with overhanging non-stick baking paper and reassemble.
  • Crush the biscuits in a food processor until finely ground. Mix in the butter until fully combined. Press the mixture into the prepared pan using a glass to compact it evenly. Chill in the fridge.
  • For the salted peanut caramel, combine sugar and water in a large saucepan over low heat until sugar dissolves, about 5 minutes. Increase heat to high and bring to a boil. Let it boil without stirring for 18-20 minutes until deep golden, occasionally brushing down the sides of the pan with a wet pastry brush. Remove from heat and stir in cream. Cook over medium heat, stirring constantly for 2 minutes. Let it cool for 30 minutes, then mix in peanuts. Spread over the biscuit base, chill in the fridge for 3 hours until firm. Enjoy!
  • In a microwave-safe bowl, combine the extra butter and 60g of dark chocolate. Microwave in 30-second intervals on High/ 800watts/100% until melted and smooth, stirring each time. Pour over the caramel layer and let it sit for 10 minutes to set.
  • Melt the white chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then let it cool for 5 minutes.
  • In a food processor, blend together cream cheese, sugar, and 185ml (3/4 cup) of cream until smooth. Mix in the white chocolate until fully incorporated.
  • Pour hot water into a small heatproof bowl and sprinkle gelatine on top. Place the bowl in a slightly larger heatproof bowl that's filled with boiling water. Let it sit for 5 minutes until the gelatine dissolves, stirring occasionally. Take out the smaller bowl, let it cool for 5 minutes, then add it to the cream cheese mixture. Combine well, pour over the dark chocolate, cover with plastic wrap, and refrigerate for 4 hours to set.
  • Combine the rest of the dark chocolate and cream in a saucepan, heating gently until silky. Drizzle over the cheesecake and chill in the fridge for an hour to firm up.
  • To make the Italian meringue, heat sugar and water in a saucepan until sugar dissolves. Brush down the sides of the pan to prevent sugar crystals. Increase heat and cook until it reaches 115°C. In a separate bowl, whisk egg whites and cream of tartar until soft peaks form. Once the syrup hits 120°C, slowly pour it into the egg whites while beating. Whisk on high speed for 15 minutes until thick and glossy.
  • Transfer the meringue into a piping bag with a 1cm round nozzle. Pipe peaks onto the cake and caramelize them using a blowtorch.

Similar Recipes