TRIPPLE CHOC CHEESECAKE WITH SALTED PEANUT CARAMEL
- butter, to grease
- 400 g plain chocolate biscuits
- 150 g butter, melted
- 5 g butter, extra
- 260 g Dark Cooking Chocolate, finely chopped
- 150 g White Cooking Chocolate, finely chopped
- 375 g cream cheese, at room temperature
- 100 g (½ cup) caster sugar
- 310 ml (1¼ cups) thickened cream
- 1½ tablespoons hot water
- 3 teaspoons gelatine powder
- Salted peanut caramel:
- 315 g (1½ cups) caster sugar
- 185 ml (¾ cup) water
- ⅔ cups brown sugar
- 250 ml (1 cup) double cream
- 120 g (¾ cup) salted roasted peanuts, coarsely chopped
- Italian meringue:
- 315 g (1½ cups) caster sugar
- 60 ml (¼ cup) water
- 4 egg whites, at room temperature
- pinch of cream of tartar
Release the base from a 6cm-deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.
Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill.
To make the caramel sauce:
Combine the caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves.about 5 minutes.
Remove from the heat and use a wooden spoon to stir in the brown sugar.Stir in the cream (it may splutter a little) until well combined.
Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.
Place the extra butter and 60 g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 1½ minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set.
Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water) until smooth. Set aside for 5 minutes to cool slightly.
Process the cream cheese, sugar and 185 ml (¾ cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined.
Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. Add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.
Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.
Meanwhile, to make the Italian meringue:
Stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.
Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue.
A made this cheesecake for desert and it is to die for!
Recipe tested and photo: Hettie Bezuidenhout
