FOOD
Salted Caramel Peanut Cheesecake
Oreo crust with a salted caramel and peanut layer, chocolate ganache, cheesecake layer and then finished with another ganache layer.
FOOD
Salted Caramel Peanut Cheesecake
Oreo crust with a salted caramel and peanut layer, chocolate ganache, cheesecake layer and then finished with another ganache layer.
Ingredients
Crust
- 300g Oreos
- 200ml unsalted butter, melted
Peanut Salted Caramel Sauce
- 315g caster sugar
- 185ml water
- 250ml double cream
- 120g salted roasted peanuts, coarsely chopped
Ganache
- 200g dark chocolate
- 100ml double cream
Cheesecake
- 1 tbsp powdered gelatin + ¼ cup water, cold
- 250g cream cheese
- 2 cups double cream
- 1 tsp vanilla
- 1 cup powdered sugar
Whipped Cream
- 100ml double cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Decorations
- ¼ cup chopped peanuts
Steps
Crust
- Add Oreos into a food processor and blitz until you reach crumbs. Add melted butter and blitz to coat the crumbs.
- Add the crumbs to an 8” springform cake tin.
- Use the back of a spoon to firmly press into the bottom and sides of the tin and chill.
Peanut Salted Caramel Sauce
- Add the sugar and water into a large saucepan on medium high heat. Gently stir until dissolved. Allow to simmer for 30 minutes until you reach a golden colour.
- Take off the heat and add the cream. Slowly stir making sure not to burn yourself from the very hot steam.
- Set aside to chill to room temp before adding the peanuts.
- Pour into the chilled tart tin and place back in the fridge to set for 3 hours.
Ganache
- Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set.
- Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil.
- Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth.
- To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
- Pour half of the ganache into the tart on top of the caramel and set aside in the fridge to chill for 1 hour.
Cheesecake
- Add the water and gelatin to a small mixing bowl and mix until well combined. Microwave for 30 seconds to melt.
- Add the rest of the ingredients into a food processor and mix until well combined. Add the melted gelatin and blitz to combine. Make sure you scrape down the bowl at least once.
- Pour the cheesecake mixture on top of the ganache layer and set aside in the fridge to chill for 1 hour.
- Pour the rest of the ganache on top of the cheesecake layer (microwave to thin out if you need to) and set for a final hour.
Whipped Cream
- Add the cream, vanilla and powdered sugar into a large mixing bowl. Use an electric hand mixer to whip to stuff peaks.
- Fit the end of a piping bag with an open star tip and pipe swirls of cream on top of the cheesecake.
Decorations
- Sprinkle with chopped peanuts and enjoy!