Triple Choc Cheesecake with Salted Peanut Caramel

This is not a healthy recipe.  It is a complete and utter indulgence cake.  If you are after healthy then I suggest you check out my better-for-you brownies or these sugar and gluten free blueberry muffins.  

No this is what you get when you call your Mum and ask her what she would like for her birthday cake/dessert and she replies 'something indulgent, maybe a cheesecake, but not one of your healthy ones'.  Okay then!  

After some browsing  I remembered this recipe that I had made once before and I thought it would be perfect - who wouldn't love a triple chocolate cheesecake with salted peanut caramel?!?

I pretty much followed the recipe as it was written.  I had some chocolate mixed with coconut oil left over from dipping ice cream cones the night before, so I used this for the layer between the caramel and the cheesecake.  I didn't make the meringue topping and just crumbled some Boost bars over the top.  

Apologies in advance for the photos - I could only grab a few quick photos in very bad light before it was demolished.

It has a few steps and requires some planning to get all of the steps done, but boy is it worth it!

None of the steps are overly difficult.  Having said that, I did burn my first batch of caramel. I think that was karma for facetiously repeating comments from the previous Masterchef episode about 'pushing my caramel to the edge' and making it the 'hero' of this dish' to my husband before I made it!

It's a terrible photo, but look at those delicious layers.  It is incredibly rich, but oh so good! Chocolate biscuit base, salted peanut caramel, thin chocolate layer, white chocolate cheesecake and dark chocolate ganache.  You could be in a sugar coma just by looking at it!

I didn't quite nail the cheesecake as it didn't set as much as it should have.  Gelatin remains by nemesis, but this was a better version compared to the first time I made it. Maybe third time lucky?

Happy birthday Mum, love you!

Triple Choc Cheesecake with Salted Peanut Caramel  from taste.com.au

Triple Choc Cheescake
Cooking spray

400g plain chocolate biscuits

150g butter, melted

2 tsp coconut oil, melted

260g Dark Cooking Chocolate, finely chopped

150g White Cooking Chocolate, finely chopped

375g cream cheese, at room temperature

100g (1/2 cup) caster sugar

310ml (11/4 cups) thickened cream

1 1/2 tablespoons hot water

3 teaspoons gelatin powder

Salted peanut caramel

315g (11/2 cups) caster sugar

185ml (3/4 cup) water

250ml (1 cup) thickened cream

120g (3/4 cup) salted roasted peanuts, coarsely chopped

Spray and line a springform pan with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.

Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan.  Press the mixture firmly over the base and side. Place in the fridge to chill.

To make the salted peanut caramel, stir the sugar and water in a large saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 15-20 minutes or until deep golden. Remove from heat. Stir in the cream. Place over medium heat. Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.

Place coconut oil  and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 11/2 minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set.

Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) until smooth. Set aside for 5 minutes to cool slightly.

Process the cream cheese, sugar and 185ml (3/4 cup) of the cream  in a food processor until smooth. Add the white chocolate and process until well combined.

Place the hot water in a small heatproof bowl and sprinkle with the gelatin. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatin dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. Add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.

Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.

Decorate with  your favourite chocolate topping.  

What is your favourite celebration cake?

Linking up with Fabulous Foodie Friday

Happy baking
Dani