Broadly speaking, there are two classes of cheesecake: baked, and unbaked. This one falls into the latter (slightly quicker and easier) option. The general technique for the filling is very simple; make a thick puree (Peanut Caramel in this case, although strawberry, raspberry or chocolate also work well), and mix in cream cheese. Now simply soft-peak-whip some cream and gently fold in.

The biscuit base provides a nice contrast to the creamy, cheesy peanut mix that sits atop. Traditionally, Digestive biscuits are used for a cheesecake base, but I prefer Hobnobs. You can make this as one large cheesecake (approx. 23cm diameter), or about 8 individual ones if you have small circular rings (eg: crumpet rings).

Peanut Caramel Cheesecake Recipe

Serves 8

Ingredients

for the biscuit base

  • 175 g hob nob biscuits (or Digestives)
  • 50 g ground almonds
  • 112 g salted butter

for the cheesecake

  • 100 g unsalted butter, softened
  • 250 g whipping cream
  • 250 g cream cheese
  • 200 g peanut caramel

Method

  1. Grease the inside of the cake ring(s) lightly with vegetable oil and line with a strip of greaseproof paper. Now coat the paper again with a light covering of vegetable oil. If you're not planning to lift the cheesecake out of the ring before serving, you can omit this step and go straight to step 2.

  2. Crush the biscuits to a breadcrumb-like consistency, and place in a bowl along with the ground almonds. Melt the salted butter and mix thoroughly with the biscuit mix. Empty into the cake ring(s) and press into an even layer, smoothing it out with the back of a spoon. Place in the fridge to set.

  3. Place the peanut caramel and unsalted butter in a bowl and work it with a spoon or spatula until combined. Now add the cream cheese and mix until smooth. In a separate bowl, whip the cream until soft peaks form when you lift up the whisk. Fold the cream gently into the peanut and cheese mixture in 3 stages, ensuring that each stage is completely mixed before adding the next.

  4. Spoon the cheesecake mixture into the cake ring(s), and place in the fridge to set for at least 4 hours, or ideally overnight.