Rich creamy cheesecake, with a layer of delicious peanut caramel and a crumbly biscuit base - what could be better? It's much easier to make than you might think, too - you just have to have patience! Great for parties!
- 175g digestive biscuits
- 2 tbsp caster sugar
- 125g melted butter
- 30 x small wrapped toffees, wrapping discarded
- 50ml milk
- 100g chopped roasted peanuts
- 200g dark chocolate
- 3 x 200g tubs cream cheese
- 150g caster sugar
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 large eggs
Crush the biscuits until they resemble fine crumbs. Mix with 2 tbsp. sugar and the butter and press into the bottom of a springform cake tin around 23cm wide, and up the sides if you like. Press firmly. Put into the fridge for at least half an hour or until set.
Meanwhile, place toffees and milk into a saucepan. Cook gently over a low heat, stirring often, until the toffee and milk melt together and you're left with a smooth mix. Fold in the peanuts and spread evenly over the biscuit base. Leave to set in the fridge.
Break the chocolate into pieces and put into a bowl over a pan of simmering water. Let it melt. Let it cool a little bit. Meanwhile, in another bowl, beat the cream cheese, sugar, vanilla and salt until smooth and not grainy. Beat in the eggs, making sure each egg is fully combined before adding the next.
Fold the chocolate into the cream mix, stirring until smooth. Pour over the base.
Bake in a 170C oven for between 50-60 minutes, or until just set on top and still wobbly. Stop cracks by placing a tray or dish of water on the shelf underneath the cheesecake.
Leave to cool before serving.