Peanut butter and chocolate cheesecake with caramel sauce
This is the ultimate cheesecake if you’re a fan of chocolate, peanut butter and caramel, a truly indulgent experience, think of it as a grown up Reese’s peanut butter cup!
Yield (serves): 12
Prep time: 30 minutes
Cooking time: 2 hours
2 ¼ cup (200 g) Double chocolate cookies (crushed)
½ cup (100 g) dark chocolate chips
¼ cup (50 g) unsalted butter softened
For the filling
2 x 8oz packs (500 g) Cream cheese
3 free range eggs
3 free range egg yolks
¾ cup (200 g) white sugar
½ cup (125 ml) Sour cream
1 ½ cups (250 g) smooth peanut butter
For the topping
One can Nestlé Dulce de leche topping
Whipped cream to decorate
Chopped roasted peanuts to decorate
1. Preheat the oven to 170C/325F
2. For the base, crush the cookies in a food processor and add the chocolate chips, melt the butter and stir into the mixture.
3. Spread the mixture onto 9 inch spring form cake tin lined with baking parchment and press it into the bottom of the tin, chill in the fridge while you make the filling.
4. For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture. Alternatively use an electric whisk to combine all of the ingredients.
5. Pour the filling onto the cheesecake base and cook for 1 hour, checking after 50 minutes. The cheesecake should be set but with a slight wobble in the middle when you shake the tin.
6. Remove from the oven and let the cheesecake cool completely in the tin, then cover and place into the fridge overnight.
7. Remove the cheesecake from the tin and spoon the dulche de leche topping from the can over the chilled cheesecake and decorate with whipped cream and chopped peanuts.
Recipe adapted from Nigella Lawson’s chocolate and peanut butter cheesecake
If you can’t find Nestlé Dulce de leche topping you can make your own caramel topping by gently simmering one can of sweetened condensed milk in water for three hours. Make sure the water is only simmering and never boils dry. Once cooked cool overnight before using.
Classic Wine: Alsace Vendange Tardive, Muscat de Beaumes de Venise.
New World: Sauvignon-Semillon Late Harvest USA.
Congratulations to young chef in the making, Henry Hummeldorf from Houston, Texas for creating a magnificent replica of this cheesecake! It looks as good as the original and I bet it tasted great too! Henry, who wants to be a chef when he grows up, has a bright future in the culinary world in my opinion, keep up the good work! A copy of Gordon Ramsay's 3 star chef book is coming your way!