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Cooking
Salted Caramel Peanut Cheesecake
· 4 servings
Make the base
Blitz the cookies and peanuts in a food processor until finely ground. Tip into the baking tin, add the melted butter, mix together and press evenly over the bottom of the tin.
Pre-bake the base
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 whisk again until everything is nicely combined.
Bake with the filling
Pour the filling over the pre-baked base and return to the oven at 180°C for about 20-30 minutes. You'll know the cheesecake is done when the edges start to turn golden and, if you give the tin a gentle nudge on the side, the filling has a firmer set.
Decorate
Finish with a drizzle of salted caramel and a sprinkle of peanuts.