Chocolatey Caramelly Cheesecake

Did I mention I’m not a dessert person? I know this may place me in a minority but in my defence I do enjoying making them for others. And sometimes I even find a recipe that tempts me to have a sliver……

I knew once I saw the Peanut Caramel Cheesecake in Good Housekeeping’s ‘Chocolate Collection’ that it was going to be one of those recipes destined to become a firm favourite. I tried it out for a family occasion but never got to taste as much as a crumb – which is always a good sign.  Then I did it for as part of dessert buffet and had several requests for the recipe.

So when some of my college friends came for a barbeque last weekend (and yes we did get to eat outdoors –  without fleeces and raingear!) there was no question about what I was doing for dessert! And it was a HIT!

I have made one or two changes to the original recipe including leaving out the peanuts in my last version cos I’m always worried in case someone has a peanut allergy. I hope you like it…..

What you need: 

  • 150g dark chocolate digestives
  • 50g butter, melted
  • 500g Philadelphia ( the full fat version please)
  • 1 tsp vanilla extract (vanilla paste would be even better ..)
  • 3 egg whites
  • 175g caster sugar
  • 50g dark chocolate ( I use 70% ) , chopped
  • 60g dried pineapple pieces *
  • 2-3 tbsp of Ballyshiel dulce de leche

in the original recipe this is 75g salted peanuts

What you do:

  • Line a 22cm springform tin with butter and baking parchment.
  • Crush the biscuits in a plastic bag using a rolling pin. Mix the crushed biscuits and melted butter together and press into the base of the tin.
  • Whisk the cream cheese with the vanilla until smooth and creamy.
  • Then (in a spotlessly clean bowl) whisk the egg whites to stiff peaks. Gradually add in the sugar to form a glossy meringue like mixture.
  • Carefully fold the meringue mix into the cream cheese using a metal spoon.
  • Then fold in the chocolate and pineapple into the mix.
  • Finally swirl in the dulce de luche and pour the mix onto the biscuit base.
  • Leave cheesecake to set in fridge overnight – or if you’re in a hurry pop it into the freezer for a few hours.
  • Remove the cheesecake from the tin and topwith more dulce de leche and grated chocolate…….
  • Serve and watch it disappear!

I dare you not to come back for a second slice!

Happy Cooking !

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6 thoughts on “Chocolatey Caramelly Cheesecake

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