Good Housekeeping UK

Peanut Caramel Cheesecake

Name: Peanut Caramel Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 150 g (5oz) finely crushed Bourbon biscuits; 2 1/2 tbsp golden syrup; 3 medium egg whites; 175 g (6oz) caster sugar; 500 g (1lb 2oz) full-fat cream cheese; 1 vanilla pod; 50 g (2oz) finely chopped plain chocolate; 75 g (3oz) salted peanuts; 50 g (2oz) caramel sauce; Coarsely grated chocolate and 25g (1oz) fudge chunks to serve (optional)

This impressive cheesecake can be made ahead of time

By The GH Kitchen TeamPublished: 15 August 2011

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

595

Ingredients

150 g (5oz) finely crushed Bourbon biscuits
2 1/2 tbsp golden syrup
3 medium egg whites
175 g (6oz) caster sugar
500 g (1lb 2oz) full-fat cream cheese
1 vanilla pod
50 g (2oz) finely chopped plain chocolate
75 g (3oz) salted peanuts
50 g (2oz) caramel sauce
Coarsely grated chocolate and 25g (1oz) fudge chunks to serve (optional)

Directions

1. Step 1
  Line a 20.5cm (8in) round cake tin with baking parchment (use a little golden syrup to stick the parchment to the sides). In a bowl, mix 150g (5oz) finely crushed Bourbon biscuits and 2½tbsp golden syrup - making sure the syrup is distributed as evenly as possible (use your fingers!). Empty the mixture into the base of the prepared tin and press down to make an even layer.
2. Step 2
  In a clean, grease-free bowl whisk 3 medium egg whites with handheld electric beaters until the whites hold stiff peaks. Gradually add 175g (6oz) caster sugar, whisking constantly, until the mixture turns glossy and thick. Put 500g (1lb 2oz) full-fat cream cheese into a separate large bowl and add the seeds of 1 vanilla pod. Whisk to break up the cheese.
3. Step 3
  Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in 50g (2oz) finely chopped plain chocolate. In another small bowl, mix together 75g (3oz) salted peanuts and 50g (2oz) caramel sauce, then swirl through the cream cheese mixture. Spoon into the cake tin, then cover and chill until set - at least 6hr or ideally overnight.
4. Step 4
  Carefully remove cheesecake from tin and use spatulas to lift off the base paper. Transfer to a serving plate and peel off the paper from round the edges. Decorate with coarsely grated chocolate and 25g (1oz) fudge chunks, if you like. Serve in slices.

Per Serving:

Calories: 595
Total carbs: 52 g
Sugars: 44 g
Total fat: 41 g
Saturated fat: 23 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time