Creamy caramel peanut cheesecake

Name: Creamy caramel peanut cheesecake
Ingredients: 500 g Cream cheese; 110 g Unsalted butter; 50 g Salted peanuts; 230 g Digestive biscuits; 50 g Fine granulated sugar; 4 units.items Eggs; 180 g Vanilla fudge; 1 Vanilla extract; 100 g Salted peanuts; 50 ml (Liquid) whipping cream

This cheesecake has a base of digestive biscuits, a creamy cheesecake filling, and a delicious topping of melted caramel fudge with peanuts.The sweet caramel gets a salty touch thanks to the peanuts, creating a perfect balance. This recipe serves 8 to 10 people.

Ingredients

110gUnsalted butter

50gSalted peanuts

230gDigestive biscuits

500gCream cheese

50gFine granulated sugar

4units.itemsEggs

1Vanilla extract

180gVanilla fudge

100gSalted peanuts

50ml(Liquid) whipping cream

Preparation

Preheat the oven to 170°C.
Melt 100 grams of unsalted butter in a saucepan.
Grease a springform pan (Ø24 cm) with the remaining 10 grams of butter and line the bottom with baking paper.
Use a food processor to grind the cookies and peanuts into crumbs.
Add the melted butter and mix or stir together.
Spoon the cookie mixture onto the bottom and press down firmly. Refrigerate until use.

With a mixer, beat the cream cheese in a large bowl for 2 minutes until fluffy.
Add the eggs one at a time until smooth.
Add the granulated sugar and mix until incorporated.
Add the vanilla extract and heavy cream and mix for another 5 minutes.
Pour the batter over the cookie base.
Bake the cheesecake for 50-60 minutes in the center of the oven.
When the cheesecake comes out of the oven, it should still be a little wobbly in the center. Let cool completely for 1 hour and then refrigerate for 2 hours.