Salted Caramel Peanut Cheesecake
· 4 servings
Make the crust
Blitz the cookies and peanuts in a food processor until finely ground. Tip into the baking tin, add the melted butter, mix well and press evenly over the bottom of the tin.
Bake the crust
Bake in the oven for 15 minutes at 180°C.
Mix the filling
Whip the cream until it thickens, then add the remaining ingredients and whip again until everything is nicely combined.
Bake with the filling
Pour the filling over the pre-baked crust and return to the oven at 180°C for about 20-30 minutes. You'll know the cake is ready when the edges start to turn golden and, if you give the tin a gentle nudge from the side, the filling looks noticeably firmer.
Decorate
Finish with salted caramel and peanuts.
