Chocolate Caramel Cheesecake with Peanut Meringue

Chocolate Caramel Cheesecake with Peanut Meringue


Peanut Meringue
60 grams of powdered sugar
70 grams of salted peanuts
50 grams of sugar
3 egg whites

Chocolate Cheesecake Mousse
300 grams of chocolate (70% Cocoa content)
100 grams of butter
2 deciliters of coffee
2 deciliters of Baileys Belgian Chocolate
4 sheets of gelatin
200 grams of cream cheese (Philadelphia)
3 egg yolks
3 egg whites
100 grams of sugar

Homemade Caramel
100 grams of sugar
2 deciliters of cream (38%)
40 grams of butter
70 grams of salted peanuts
100 grams of white chocolate

Making Chocolate Caramel Cheesecake

This cake has a lot of stages, and its really up to you if you would like to start with the chocolate cheesecake mousse or the meringue bottom. I chose to start with the meringue as I could use the same cake tin for both.

Making the meringue
Set you oven temperature to 170 degrees Celsius. Add your salted peanuts and your powdered sugar to your kitchen machine, finely chopping them. Crack the eggs, separating the yolks and the whites. The whites you add to a big bowl, you’ll want to make sure its very clean, if not it’s hard to get the meringue right. Add sugar to your bowl and mix in either a kitchen machine or with a hand mixer until you get the silky/fluffy meringue consistency. All the sugar should be dissolved, and removing the whisk will create peaks. Add in the peanut powdered sugar mix, half at a time, and fold into the meringue, making sure to keep as much air as possible. Line a 22 diameter cake tin with baking paper and add the cake batter. Bake in the preheated oven on the middle shelf for 25 minutes.

Making the Chocolate Cheesecake Mousse
While the cake is in the oven you can start preparing the rest ingredients, measuring sugar, butter, chocolate and so on. Cover your chopping board with two sheets of baking paper and start finely chopping your dark chocolate. Add chocolate and butter to a bowl wider than a casserole. Put water in the casserole making sure it does not touch the bowl and put on the heat. It is important that no water goes into the chocolate. Separate your eggs, egg yolks in one bowl and egg whites in another. Again we will add sugar to the egg whites and make a meringue, but wait until the end, so that you retain as much of the fluff as possible.

Add gelatin sheets to a bowl and cover in cold water. Leave to soak for 5 minutes. Make coffee and measure out your Baileys, I used Baileys Chocolate Luxe. Melt the gelatin in the coffee and add the mix into the now melted chocolate. Take the bowl off the water bath and add baileys and cream cheese. Mix well until all is dissolved. When the chocolate mix has cooled somewhat add one and one egg yolk, folding them into the chocolate cheese mass. Make meringue number 2, fold in half of the chocolate mass and add back into the chocolate mass, to fold the rest in.

Cut the meringue out of the cake form and leave to rest on a baking grid. Clean the form, if you are using the same for both, and put cling film over the bottom of the cake tin. The cling film will help create an even cake surface, when you disassemble the cake from the tin. Add the chocolate cheesecake mouse and tap your cake tin on the kitchen counter to make sure there are no bubbles. Cover and put in the fridge to cool.

Making the Homemade Caramel
I used an iron skillet for this as it has a thicker bottom, but if you have any thick-bottomed pan this should work as well. Add your sugar and melt in the pan. Keep in mind that hot sugar caramel is very hot, so make sure you are careful doing this. When the sugar has dissolved you add your cream. Add a little at a time to avoid the caramel stiffening in your pan. You can always get it loose again, it’s just hard work.Let the sugar and cream cook into a fine and even mass. Break the white chocolate into bits and stir into the caramel. Let the chocolate melt before you add the butter. Let the caramel cool a little before you drizzle it on top the cheesecake layer. It should be strong enough to support it. Chop your peanuts roughly and sprinkle on top. If your meringue cake bottom has cooled down, you add it on top the peanuts. Put the cake back into the fridge and leave to set.

Serving the cake
Take out your cake tin, preferably a few hours later, to make sure the cake is set. Use a sharp knife to cut around the cake mousse and loosen the ring around the cake tin. Hold a plate on top the cake bottom and flip the cake around. Remove the bottom cake round, and carefully pull off the plastic film. For decorations I dusted the top with cocoa powder.

Tip: This is one of those cakes that actually taste better after a few days so don’t eat it all in one go :)

Inspired by Hele Norge Baker

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