Peanut Caramel Cheesecake

Makes: 8 | PREP TIME: 0 hours 20 mins | total time: 0 hours 20 mins   
150 g (5oz) finely crushed Bourbon biscuits
2½ tbsp golden syrup
medium egg whites
175 g (6oz) caster sugar
500 g (1lb 2oz) full-fat cream cheese
vanilla pod
50 g (2oz) finely chopped plain chocolate
75 g (3oz) salted peanuts
50 g (2oz) caramel sauce
Coarsely grated chocolate and 25g (1oz) fudge chunks to serve (optional)

1. Line a 20.5cm (8in) round cake tin with baking parchment (use a little golden syrup to stick the parchment to the sides). In a bowl, mix 150g (5oz) finely crushed Bourbon biscuits and 2½tbsp golden syrup - making sure the syrup is distributed as evenly as possible (use your fingers!). Empty the mixture into the base of the prepared tin and press down to make an even layer.

2. In a clean, grease-free bowl whisk 3 medium egg whites with handheld electric beaters until the whites hold stiff peaks. Gradually add 175g (6oz) caster sugar, whisking constantly, until the mixture turns glossy and thick. Put 500g (1lb 2oz) full-fat cream cheese into a separate large bowl and add the seeds of 1 vanilla pod. Whisk to break up the cheese.

3. Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in 50g (2oz) finely chopped plain chocolate. In another small bowl, mix together 75g (3oz) salted peanuts and 50g (2oz) caramel sauce, then swirl through the cream cheese mixture. Spoon into the cake tin, then cover and chill until set - at least 6hr or ideally overnight.

4. Carefully remove cheesecake from tin and use spatulas to lift off the base paper. Transfer to a serving plate and peel off the paper from round the edges. Decorate with coarsely grated chocolate and 25g (1oz) fudge chunks, if you like. Serve in slices.

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