Salted caramel and peanut lovers, you can’t miss the peanut caramel cheesecake. An amazing dessert! The crunchy cookie base harmoniously blends with the creamy cheese filling, a dessert that will win everyone’s palate.
Thanks to Sonia Peronaci for the recipe.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 10People
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 795.50 (Kcal)
- Carbohydrates 57.18 (g) of which sugars 42.80 (g)
- Proteins 9.14 (g)
- Fat 60.32 (g) of which saturated 19.30 (g)of which unsaturated 11.62 (g)
- Fibers 2.92 (g)
- Sodium 511.49 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
PEANUT CARAMEL CHEESECAKE INGREDIENTS
- 5.3 oz dry biscuits
- 2/3 cup salted roasted peanuts
- 1/3 cup butter
- 1 cup liquid fresh cream
- 5.3 oz spreadable cheese
- 5.3 oz mascarpone
- 7/8 cup powdered sugar
- 0.35 oz sheet gelatin
- 1 cup sugar
- 1/3 cup water
- 1/2 cup butter
- 3/4 cup liquid fresh cream
- 2 tsp salt
- 0.18 oz sheet gelatin
- 3.5 oz dark chocolate
- 3.5 oz liquid fresh cream
- 1 tbsp honey
- 1 tbsp butter
Tools
- 1 Ring
PREPARATION OF PEANUT CARAMEL CHEESECAKE
Prepare by blending the cookies and peanuts in a food processor, then melt the butter and pour it into the cookie bowl. Mix and then transfer the mixture inside the ring placed on a baking tray lined with parchment paper and lined with acetate (or parchment paper) strips on the edges. Compact everything well and refrigerate the prepared base for half an hour.
Now prepare the salted caramel sauce: in a saucepan, melt the sugar in the water by stirring with a spoon, then over medium heat, make the caramel turn amber. Soak the gelatin in a small bowl full of water. In another saucepan, heat the cream.
When the caramel is amber, lower the heat and, stirring with a whisk, pour the hot cream into it. Also add the cold butter and continue to stir over low heat until the caramel sauce is thick. Add the well-squeezed gelatin and salt.
Let it cool and then pour it over the cookie base. Save some for final decoration. Let it firm up in the fridge.Prepare the filling: as always, let the gelatin soften in a small bowl of water. In the bowl of a stand mixer, beat the mascarpone and spreadable cheese together with the powdered sugar.
Now add the liquid cream and the gelatin dissolved in a bit of hot water; stir to mix everything.Cover the cookie and caramel base with the filling cream. Level well with a spatula and let firm up in the fridge for another 2 hours.
Prepare the chocolate ganache for the topping: chop the chocolate. Heat the cream with the honey, and when it almost boils, add the melted chocolate.
Mix well, add the cold butter and wait for it to cool.
Pour the ganache over the now-cold cake and return it to the fridge for at least an hour.
When the dessert is cold, remove the ring and the acetate strip. Decorate as desired with peanuts and the remaining salted caramel.
Adriana’s Advice
Store for 2-3 days maximum in the refrigerator.
