looks just like a bought one - but lots yummier
here's another cake recipe courtesy of a quilt newsletter
I've just found the author so she can get the credit/blame for it!!
www.taste.com.au/recipes/29359/triple+choc+cheesecake+with+salted+peanut+caramel
Australian Good Taste - April 2012, Page 8, recipe by Michelle Southan, Photography by Brett Stevens
Triple Choc Cheescake with salted peanut caramel. Ingredients
Melted butter, to grease
400g plain chocolate biscuits
150g butter, melted
5g butter, extra
260g Dark Cooking Chocolate, finely chopped
150g White Cooking Chocolate., finely chopped
375g cream cheese, at room temperature
100g (1/2 cup) caster sugar
310ml (1 1/4 cups) thickened cream
1 1/2 tablespoons hot water
3 teaspoons gelatine powder
Salted peanut caramel
315g ( 1 1/2 cups) caster sugar
185ml (3/4 cup) water
250ml ( 1 cup) double cream
120g (3/4 cup) salted roasted peanuts, coarsely chopped
Italian meringue
315g (1 1/2 cups) caster sugar
60ml (1/4 cup) water
4 egg whites, at room temperature
pinch of cream of tartar
Method
1. Release the base from a 6cm deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.
2. Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill.
3. To make the salted peanut caramel, stir the sugar and water in a saucepan over low heat for 5 minutes or until the sugar dissolves. Increase the 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. Remove from heat. Stir in the cream. Place over medium heat. Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.
4. Place the extra butter and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 1 1/2 minutes or until melted and smooth. Spread over caramel to cover . Set aside to set.
5. Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) until smooth. Set aside for 5 minutes to cool slightly.
6. 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.
7. Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water.Set aside stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. Add cream to cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.
8. Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.
9. Meanwhile to make the Italian meringue, stir sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase the heat to medium-high. Cook without stirring , for 3-5 minutes or until the mixture reaches 115C (soft ball stage). while the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When syrup reaches 120C (hard ball stage) and the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.
10. Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue.
NOTE: If you are like Natalie and didn't read the entire recipe before embarking on this fabulous journey and got fed up at the Meringue stage. Whipped cream works really well instead of the Meringue and tastes oh so very good!!!
Attachments: