Triple Chocolate Cheesecake

Triple Chocolate Cheesecake With Salted Caramel and Peanuts. Image: Irene Muller.

Triple chocolate cheesecake with salted caramel and peanuts

One of the richest and most extravagant cheesecakes you will ever make, and a treat for chocoholics everywhere.

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake With Salted Caramel and Peanuts. Image: Irene Muller.

If you love chocolate, this triple chocolate cheesecake with salted caramel and peanuts will blow you away. It is one of the richest and most extravagant cheesecakes you will ever make, and a treat for chocoholics everywhere.

This triple chocolate cheesecake is the kind of recipe that you keep for those very special moments. There are quite a number of steps to keep in mind, but it is all worth it! Preparing this decadent cheesecake is definitely a labour of love as it is full of complex flavours and decadent layers. Furthermore, the addition of the salted caramel and Turkish delight transform the cheesecake into a creation that is out of this world.

So, if you love cheesecake and chocolate, this triple chocolate cheesecake recipe is a “must-try”. You will instantly fall in love after the first bite. This cheesecake is so sweet and delightful that any leftovers can be put in the freezer for later.

Triple chocolate cheesecake with salted caramel and peanuts recipe

5 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Moderate
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Ingredients

  • Cake
  • melted butter to grease the cake tin

  • 400 g Romany Cream biscuits (step 1)

  • 150 g butter, melted (step 1)

  • 5 g butter, extra (step 3)

  • 375 g cream cheese, at room temperature (step 4)

  • 100 g castor sugar (step 4)

  • 310 ml thickened cream (step 4 -185 ml) & (step 5 – 125 ml)

  • 1 1/2 tablespoons hot water (step 4)

  • 3 teaspoons gelatine powder (step 4)

  • 160 g dark cooking chocolate, finely chopped (step 3 – 60g)

  • 80 g white cooking chocolate, finely chopped (step 4)

  • 55 g Turkish delight chocolate, finely chopped (step 5)

  • Salted peanut caramel
  • 315 g castor sugar

  • 185 ml water

  • 250 ml double cream

  • 80 g salted, roasted peanuts, coarsely chopped

  • ½ teaspoon coarse salt

Method

  • Release the base from a 6cm x 22cm loose-based cake tin. Brush with butter. Line the base and sides with non-stick baking paper. Secure the base back into the pan.
  • Step 1
  • Process the biscuits in a food processor until finely crushed.
  • Add the butter and process until well combined.
  • Place the mix into a microwave-safe bowl and warm for 20 seconds.
  • Transfer to the prepared cake tin. Use a straight-sided glass tumbler to spread and press the mixture firmly over the base and side.
  • Place in the fridge to chill.
  • Step 2 (Salted peanut caramel)
  • Note: Be careful with the sugar as it burns very quickly. Stir the sugar and water in a large saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high.
  • Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush for 18 – 20 minutes or until deep golden. Keep watching as it burns easily.
  • How to check if your caramel is ready: Take a teaspoon of the caramel and drip it over a  glass of cold water, if it forms a ball when it falls into the water, then you know your sugar is cooked until the right stage. This is called “softball” stage.
  • Remove from heat. Stir in the cream.
  • Place over medium heat. Heat stirring constantly for 2 minutes.
  • Set aside for 30 minutes to cool.
  • Stir in peanuts and salt. Spoon over the biscuit base. Smooth the surface.
  • Place in the fridge for 3 hours or until firm.
  • Step 3 (Chocolate layer)
  • Place the extra butter and 60g of the dark chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water) stir until smooth and melted.
  • Spread over the caramel to cover.
  • Set aside for 10 minutes to set.
  • Step 4 (Cheesecake)
  • Melt the white chocolate in a small heatproof bowl over a saucepan half filled with simmering water (make sure the bowl does not touch the water) until smooth.
  • Set aside for 5 minutes to cool slightly.
  • Process the cream cheese, sugar and 185ml (3/4 cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined.
  • Place the hot water in a small bowl and sprinkle with the gelatine.
  • Mix well and add 2 tablespoons of cream cheese, mix with the white chocolate.
  • Place again on the heat for 5 minutes or until the chocolate and gelatine mix is smooth.
  • Slowly add the white chocolate mixture to the cream cheese mixture until well combined.
  • Pour cream cheese mixture over the dark chocolate.
  • Cover pan with plastic wrap and place in the fridge to set.
  • Step 5
  • Stir remaining dark chocolate, Turkish delight, and 125 ml cream in a saucepan over low heat until smooth. Pour over cheesecake.
  • Place in the fridge for 1 hour to set.

Notes

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