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SALTED CARAMEL & PEANUT CHEESECAKE

Salted Caramel & Peanut Cheesecake

Ingredients

COMPOSITION
  • Crumble 700g
  • Salted Caramel Cream 1400g
  • DAWN® Delicream San Felipe Chocolate 200g
  • Roasted Peanuts 60g (plus extra to decorate)
CRUMBLE
  • DAWN® Plain Crème Cake Base 560g
  • Butter 140g
SALTED CARAMEL CREAM
  • DAWN® Salted Caramel Fond 200g
  • Water (hot c.70˚C) 200g
  • Cream Cheese 500g
  • Unsweetened, Whipped Cream 500g 

Directions

CRUMBLE

Mix all ingredients to form a crumble.

Press into 2 x 24cm Ø cake rings or moulds.

Bake at 180°C for 15-20 minutes.

SALTED CARAMEL CREAM

Mix DAWN® Salted Caramel Fond and hot water together.

Add the cream cheese and stir until smooth.

Fold in the whipped cream.

ASSEMBLY

Spoon the salted caramel cream on top of the cooled down crumble bases.

Warm up DAWN® Delicream San Felipe Chocolate slightly and add roasted peanuts to it.

Drizzle over the 2 crumble cheesecakes and then swirl this slightly.

Decorate with some additional roasted peanuts.

 

MAKES: 2 cheesecakes 24cm Ø