With peanut butter, toffee sauce, and salted peanuts.
Ingredients
Crust
- 1 packet (about 250 g) chocolate-covered oat or whole grain Digestive biscuits
- 4 – 5 tablespoons peanut butter (about 175 g, 1/2 jar)
- 2 tablespoons melted butter or 1 tablespoon vegetable oil (e.g., peanut oil)
Cheesecake filling
- 500 g finely ground cottage cheese or ricotta cheese
- 250 g mascarpone cheese
- 250 g creamy Philadelphia cream cheese or Your Taste cream cheese
- 3 tablespoons cornstarch or plain flour
- 1/2 can (266 g) sweetened condensed milk (red label on can)
- 5 eggs
- 300 g white chocolate (or about 1/2 cup sugar and 1/3 cup heavy cream 30%)
- 2 teaspoons vanilla extract or 2 tablespoons vanilla sugar
Topping
- 200 g thick sour cream 12% or 18%
- 125 g Philadelphia cream cheese (optional)
- 3 tablespoons powdered sugar
Toffee sauce
- 1 cup 30% or 36% heavy cream
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup butter Decoration: 75 g salted peanuts, optionally in honey
Preparation
Remove all cheesecake ingredients from the refrigerator beforehand to allow them to warm up. Remove the rim from a 24 cm diameter cake tin, place parchment paper on the bottom, and reassemble the rim, extending the paper beyond the rim.
Crust Crush the biscuits (e.g., in a food processor or with a rolling pin in a bag). Mix with peanut butter and melted butter. Press firmly onto the bottom and partially up the sides of the cake tin. Chill in the refrigerator while preparing the cheesecake filling.
Cheesecake filling Preheat the oven to 175 degrees Celsius (upper and lower heat, no fan). In a mixing bowl, combine cottage cheese (or ricotta), mascarpone cheese, Philadelphia cream cheese (or Your Taste), and cornstarch. Mix for about 2 – 3 minutes on low speed until smooth.
Gradually add condensed milk while mixing on low speed (trying not to aerate the mixture). Mix in the eggs one at a time, beating on low speed for about 15 – 30 seconds after each addition.
Break the white chocolate into pieces and melt in a small saucepan over low heat, stirring constantly. Mix the cheesecake filling with melted chocolate and vanilla.
Pour the filling over the biscuit base, smooth the top, and bake for 15 minutes at 175 degrees Celsius. Reduce the temperature to 120 degrees Celsius and bake for another 90 minutes.
Topping In a bowl, mix sour cream with Philadelphia cream cheese (if using) and powdered sugar. Remove the cheesecake from the oven, spread the mixture evenly on top, and return to the oven. Bake for 15 minutes.
Turn off the oven and let the cheesecake cool for 5 minutes with the oven door closed, then gradually open the door and continue cooling the cheesecake.
Remove from the oven and place on a rack to cool completely. Remove the cake tin rim and refrigerate the cheesecake (uncovered) for at least 6 hours, preferably overnight. On the second day and subsequent days of refrigerating the cheesecake, you can cover it with aluminum foil.
Decoration Chop the peanuts finely with a knife (finer than shown in the picture). Place all ingredients for the toffee sauce in a saucepan and bring to a boil while stirring. Once the sugar has dissolved, simmer the mixture over low heat for about 15 – 20 minutes or until thickened. Stir occasionally to prevent sticking to the bottom of the pot. Let the sauce cool. Mix the peanuts with 1/4 of the sauce and use to decorate the top of the cheesecake. Drizzle the remaining sauce over slices of cheesecake on serving plates. The sauce can be reheated before use if needed.
