Cheesecakes

Salted Caramel Cheesecake with Peanuts

Name: Salted Caramel Cheesecake with Peanuts
Total time: 100 min
Ingredients: For the chocolate shortcrust pastry:; Plain flour – 200 g; Butter – 100 g; Egg yolks – 2; Sugar – ⅓ cup; Sour cream – 1 tbsp; Gellwe Extra Dark Cocoa Powder – 2 tbsp; For the cheesecake filling:; Smoothly blended curd cheese (twaróg) – 600 g; Butter (softened) – 50 g; Large eggs – 4; Sugar – 200 g; Gellwe Vanilla Flavouring – 2 tsp; Gellwe Cream Flavour Pudding Mix – 1 pack; For the salted caramel sauce:; Whipping cream (30% fat) – 100 ml; Brown sugar – 50 g; Honey – 1 tbsp; Butter – 30 g; Salted peanuts – 100 g; Salt – a pinch

100 min.

Difficult

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Ingredients:

For the chocolate shortcrust pastry:

Plain flour – 200 g
Butter – 100 g
Egg yolks – 2
Sugar – ⅓ cup
Sour cream – 1 tbsp
Gellwe Extra Dark Cocoa Powder – 2 tbsp

For the cheesecake filling:

Smoothly blended curd cheese (twaróg) – 600 g
Butter (softened) – 50 g
Large eggs – 4
Sugar – 200 g
Gellwe Vanilla Flavouring – 2 tsp
Gellwe Cream Flavour Pudding Mix – 1 pack

For the salted caramel sauce:

Whipping cream (30% fat) – 100 ml
Brown sugar – 50 g
Honey – 1 tbsp
Butter – 30 g
Salted peanuts – 100 g
Salt – a pinch

A rich, creamy baked cheesecake on a delicate chocolate shortcrust pastry base, topped with luscious salted caramel sauce and crunchy peanuts. The smooth vanilla cheesecake filling pairs beautifully with the buttery caramel and a hint of salt, creating an irresistible combination of sweet and savoury flavours. An impressive dessert for celebrations, special occasions or an indulgent afternoon treat.

Preparation instructions:

1.

Prepare the pastry. Mix all the pastry ingredients together using an electric mixer, then knead into a ball of dough.
2.

Roll out the dough into a thin sheet and use it to line the base and sides of a 24 cm round springform tin. Place the pastry-lined tin in the refrigerator.
3.

Prepare the cheesecake filling. Melt the butter in a small saucepan. Beat the eggs with the sugar until light and fluffy. While continuing to mix, add the melted butter, curd cheese, arrack flavouring and pudding mix.
4.

Spoon the cheesecake filling onto the chilled pastry base. Trim any excess pastry from the sides of the tin, leaving approximately 5 mm above the cheesecake filling. Crumble the trimmed pastry and scatter it over the cheesecake around the edge of the tin.
5.

Place in an oven preheated to 200°C and bake for 40 minutes. Then reduce the temperature to 160°C and bake for a further 30 minutes.
6.

Prepare the caramel sauce. Pour the cream into a saucepan, add the butter, sugar and honey, and cook for approximately 10 minutes, stirring continuously, until the sauce begins to thicken. Add the peanuts and a pinch of salt, then stir to combine.
7.

Spoon the slightly cooled caramel sauce with peanuts over the chilled cheesecake.
8.

Enjoy!