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This salted caramel and chocolate cheesecake is an indulgent showstopper made for birthdays, celebrations and special occasions. With a buttery biscuit crust, a rich salted peanut caramel layer and a smooth white chocolate cheesecake filling, every slice delivers plenty of texture and flavour.
The salted peanut caramel brings a delicious sweet-and-salty contrast to the creamy cheesecake, while the dark and white chocolate layers make the dessert extra luxurious. Turkish delight in the topping adds a playful twist and works beautifully with the chocolate.
Finish the cheesecake with your favourite chocolates and sweets for a dramatic presentation. Whispers-style chocolate balls, Turkish delight, wafer fingers or other favourite chocolates can all be used to make the finished dessert uniquely yours.
Ingredients
- Melted butter, for greasing the cake tin
- 400 g original Romany Cream biscuits
- 150 g butter, melted
- 5 g butter, extra
- 375 g cream cheese, at room temperature
- 100 g caster sugar
- 310 ml thickened cream, divided: 185 ml for the cheesecake and 125 ml for the topping
- 1½ tablespoons hot water
- 3 teaspoons gelatine powder
- 160 g dark cooking chocolate, finely chopped, divided: 60 g for the chocolate layer and 100 g for the topping
- 80 g white cooking chocolate, finely chopped
- 55 g Turkish delight chocolate, finely chopped
Salted Peanut Caramel
- 315 g caster sugar
- 185 ml water
- 250 ml double cream
- 80 g salted roasted peanuts, coarsely chopped
- Coarse salt, to taste
Short Method
- Prepare and line a 22 cm loose-based cake tin. Crush the biscuits, combine with melted butter, press firmly over the base and sides, and chill.
- Make the salted peanut caramel by dissolving the sugar in water, boiling to a deep golden colour, then carefully stirring in the cream. Cool, add peanuts and salt, spoon over the crust and chill until firm.
- Melt 60 g dark chocolate with the extra butter and spread over the caramel layer. Allow to set.
- For the cheesecake filling, melt the white chocolate and cool slightly. Process the cream cheese, caster sugar and 185 ml cream until smooth. Dissolve the gelatine completely in hot water with gentle warming as needed, stir in a little cream cheese mixture, then blend into the filling with the white chocolate.
- Pour the cheesecake mixture over the dark chocolate layer, cover and refrigerate until set.
- For the topping, gently melt the remaining 100 g dark chocolate with the Turkish delight and 125 ml cream. Cool until no longer warm, then pour over the fully set cheesecake, decorate as desired and chill for 1 hour before serving.
Printed Recipe
Layered Chocolate Cheesecake with Salted Peanut Caramel
A rich no-bake cheesecake with a Romany Cream biscuit crust, salted peanut caramel, white chocolate filling and a dark chocolate–Turkish delight topping.
Ingredients
Image supplied by Irene Muller, illustrated via AIBiscuit Crust
- melted butter for greasing
- 400 g original Romany Cream biscuits
- 150 g butter melted
Salted Peanut Caramel
- 315 g caster sugar
- 185 ml water
- 250 ml double cream
- 80 g salted roasted peanuts coarsely chopped
- coarse salt to taste
Dark Chocolate Layer
- 5 g butter
- 60 g dark cooking chocolate finely chopped
White Chocolate Cheesecake Filling
- 375 g cream cheese at room temperature
- 100 g caster sugar
- 185 ml thickened cream
- 80 g white cooking chocolate finely chopped
- 1½ tbsp hot water
- 3 tsp gelatine powder
Chocolate and Turkish Delight Topping
- 100 g dark cooking chocolate finely chopped
- 55 g Turkish delight chocolate finely chopped
- 125 ml thickened cream
- chocolates and sweets optional, for decorating
Instructions
Prepare the Tin and Crust
- Release the base of a 22 cm loose-based cake tin, approximately 6 cm deep. Brush the base and sides with melted butter, line with baking paper and secure the base back into the tin.
- Process the Romany Cream biscuits into fine crumbs. Add the 150 g melted butter and process until evenly combined. If needed, warm the crumb mixture in a microwave-safe bowl for 20 seconds to make it easier to press.
- Press the crumbs firmly over the base and up the sides of the tin using a straight-sided glass. Refrigerate while preparing the caramel.
Make the Salted Peanut Caramel
- Combine the 315 g caster sugar and 185 ml water in a large, deep saucepan. Stir over low heat for about 5 minutes, until the sugar dissolves.
- Increase the heat and bring to the boil. Cook without stirring until the syrup turns a deep golden amber, brushing any sugar crystals from the sides with a wet pastry brush. The original recipe allows 18–20 minutes, but watch the colour closely and remove from the heat as soon as it is ready.
- Remove from the heat and carefully add the 250 ml double cream a little at a time, stirring with a long-handled spoon. The mixture will bubble and steam vigorously. Return to medium heat and stir for about 2 minutes, until smooth.
- Cool for 30 minutes, then stir in the chopped peanuts and coarse salt to taste. Spread over the chilled biscuit base. Refrigerate for about 3 hours, or until firm enough to support the next layer.
Add the Dark Chocolate Layer
- Place the 5 g butter and 60 g dark chocolate in a heatproof bowl over a pan of gently simmering water, keeping the bowl above the water. Stir until melted and smooth.
- Spread gently over the caramel. Leave for about 10 minutes, or until set.
Make the White Chocolate Cheesecake Filling
- Melt the white chocolate in a clean heatproof bowl over gently simmering water, keeping the bowl above the water. Set aside for 5 minutes to cool slightly.
- Process the room-temperature cream cheese, 100 g caster sugar and 185 ml thickened cream until smooth. Blend in the cooled melted white chocolate.
- Put the hot water in a small heatproof bowl and sprinkle in the gelatine while stirring. Stand the bowl over hot water and stir gently until the gelatine has completely dissolved; do not boil. Follow the gelatine packet's dissolving guidance if it differs.
- Stir 2 tablespoons of the cream cheese mixture into the dissolved gelatine, then immediately blend this into the remaining filling until smooth and evenly combined.
- Pour the filling over the set dark chocolate layer and smooth the top. Cover and refrigerate until completely set. Allow approximately 4 hours for this stage, or longer if needed.
Finish and Decorate
- Combine the remaining 100 g dark chocolate, chopped Turkish delight chocolate and 125 ml cream in a saucepan over low heat. Stir gently until the chocolate is melted and the topping is combined; small pieces of Turkish delight may remain.
- Cool the topping until it is no longer warm but is still pourable. Spread over the fully set cheesecake and decorate with your choice of chocolates or sweets.
- Refrigerate for at least 1 hour, until the topping has set. Carefully release the tin and remove the baking paper. Slice with a warm, dry knife, wiping it clean between cuts.
Notes
Timings are estimates: allow about 3 hours for the caramel to firm, approximately 4 hours for the cheesecake filling to set, and at least 1 hour for the topping, plus cooling between stages. Make ahead and allow longer if any layer remains soft. This recipe requires no oven, but the caramel and chocolate are heated on the hob.