The salted caramel, peanuts, and chocolate cheesecake is a rich and irresistible dessert that will conquer the palate at the first taste.
To prepare this delicious no-bake cake, start with a base of crumbled cookies, melted butter, and chopped peanuts, which will give it crunchiness and an enveloping flavor. Proceed with a delicious layer of dark chocolate ganache, our cream cheese mixture, and a rich topping of salted caramel.
This cheesecake is perfect to serve as a dessert during a special dinner or as a sweet treat to enjoy with friends. The combination of contrasting and complementary flavors will make this cake a guaranteed success!
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: Summer, Fall, Spring, Summer
Ingredients
- 5 oz digestive cookies (for me gluten-free)
- 4.5 tbsp butter (for me lactose-free)
- 1.8 oz roasted salted peanuts (chopped)
- 250 cream cheese (for me lactose-free)
- 5 oz sweetened vegetable cream for whipping
- 5 oz ricotta cheese (for me lactose-free)
- 2.1 oz powdered sugar
- 1 tbsp wildflower honey
- 1 tsp vanilla extract
- 0.14 oz sheet gelatin
- 3.5 oz 50% dark chocolate
- 4.9 oz sweetened vegetable cream for whipping
- 3.5 oz sugar
- 3.5 oz sweetened vegetable cream for whipping
- 0.11 oz salt
- 5.5 tbsp butter (for me lactose-free)
Steps
Start by preparing the base. Finely chop the cookies in a mixer along with the peanuts, add the melted butter and blend again to combine well.
Prepare the ring of a springform pan on a serving plate and line it with parchment paper or acetate, pour the cookie mixture, level, and press it well, you can use a meat mallet to help. Place in the refrigerator to set. Meanwhile, prepare the ganache.
Finely chop the dark chocolate and place it in a glass bowl, heat the cream until almost boiling, then pour it over the chocolate. Stir until the chocolate is completely melted and you have a smooth, uniform cream. Let it cool slightly, then pour it over the cookie base, place in the refrigerator to set, or better yet, in the freezer, and prepare the caramel sauce.
Pour the sugar into a saucepan with high sides and turn on the heat, wait patiently for it to completely dissolve and then it will start to brown, at this point add the boiling cream and stir quickly, be careful as it tends to bubble and splash at this stage.
Cook for 4/5 minutes on low heat, turn off the heat, add the butter pieces and salt, and stir quickly to combine as it melts.
Cover the bowl with plastic wrap and let it cool.
Now it’s time to prepare the filling.
Soak the gelatin in water for a few minutes, meanwhile, in a large bowl, place the vegetable cream (well chilled), cream cheese, ricotta, powdered sugar, honey, and vanilla. Whip with electric beaters until you have a thick and uniform cream.
Melt the gelatin well with 2 tablespoons of cream, pour it into the mixture in a thin stream, beating with electric beaters to incorporate it without the risk of forming lumps.
Retrieve the base from the refrigerator, the ganache should now be set, pour the cream cheese filling and level it well, then cover with the salted caramel sauce.
Ensure that the caramel sauce is at room temperature; if it still feels warm, place the cheesecake back in the refrigerator and wait for it to cool well before pouring it on.
The cheesecake needs to rest for at least 4/5 hours in the refrigerator; I prepare it the day before.
Once chilled, decorate it as you like with drizzles of melted dark chocolate and some roasted salted peanuts.
