Rated 4.67 out of 5 based on 3 votes
- 250 g arrowroot biscuits
- 185 g butter
- 100 g caster sugar
- 375 g cream cheese at room temperature
- 150 g sour cream
- 2 x eggs
- 1 tspn vanilla extract
- 1 Tbls plain flour
- 260 g dark cooking chocolate
- 310 ml thickened cream
- 395 g sweetened condensed milk
- 70 g firmly packed brown sugar
- 1 cup roughly chopped salted peanuts
- 315 g caster sugar
- 60 ml water
- 4 x egg white room temperature
- 1 pinch cream of tartar
Grease and line 22cm spring form tin and preheat oven to 160 degrees
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Use the back of a spoon to press the biscuit mixture over the inside of the greased pan to evenly cover the base and come 2/3 of the way up the sides. Place in the fridge while making the filling.
To make the filling, use electric beaters to beat the cream cheese, caster sugar and vanilla essence in a medium bowl until the mixture is light and creamy. Add egg , flour and sour cream. Beat until well combined and the mixture is light and fluffy. Pour in the prepared pan and baked for approx 1 hour. Cool completely then refrigerate for 2 hours.
place 5 g butter and 60 grams of the dark chocolate in a microwave-safe bowl. Cook, stirring every 30 sec on high for 1 minute or until melted- cover the cheesecake. Leave in fridge for 10 minutes to set.
to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil). Set aside for 30 minutes to cool and then add the peanuts. Spoon over the cheesecake and refrigerate for 3 hours.
Stir 200 g dark chocolate and cream in a saucepan over low heat until smooth. Pour over the caramel layer and place in the fridge for 1 hour to set.
To make the Italian meringue, Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes).
Start whisking eggwhites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form.
Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase speed to high and with motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).
Pipe peaks on top of the cake. Use a blowtorch to caramelise the meringue.
** best to make ahead and well worth the effort.
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This is right up my alley – delicious!!