Categories: Dessert, cheesecake

Ingredients

• •150g (5oz) finely crushed Bourbon biscuits
• •21/2tbsp golden syrup
• •3 medium egg whites
• •175g (6oz) caster sugar
• •500g (1lb 2oz) full-fat cream cheese
• •1 vanilla pod
• •50g (2oz) finely chopped plain chocolate
• •75g (3oz) salted peanuts
• •50g (2oz) caramel sauce, try Carnation Caramel, £1.75 for 397g
• •25g (1oz) fudge chunks, optional

Directions

1. Line a 20.5cm (8in) round cake tin with baking parchment (use a little golden syrup to stick the parchment to the sides). In a bowl, mix 150g (5oz) finely crushed Bourbon biscuits and 2½tbsp golden syrup – making sure the syrup is distributed as evenly as possible (use your fingers!). Empty the mixture into the base of the prepared tin and press down to make an even layer.

2. In a clean, grease-free bowl whisk 3 medium egg whites with handheld electric beaters until the whites hold stiff peaks. Gradually add 175g (6oz) caster sugar, whisking constantly, until the mixture turns glossy and thick. Put 500g (1lb 2oz) full-fat cream cheese (such as Philadelphia) into a separate large bowl and add the seeds of 1 vanilla pod. Whisk to break up the cheese.

3. Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in 50g (2oz) finely chopped plain chocolate. In another small bowl, mix together 75g (3oz) salted peanuts and 50g (2oz) caramel sauce (try KP peanuts and Carnation Caramel, £1.75 for 397g, or Waitrose Seriously Buttery Caramel Sauce, £2.99 for 320g), then swirl through the cream cheese mixture. Spoon into the cake tin, then cover and chill until set – at least 6hr or ideally overnight.

4. Carefully remove cheesecake from tin and use spatulas to lift off the base paper. Transfer to a serving plate and peel off the paper from round the edges. Decorate with coarsely grated chocolate and 25g (1oz) fudge chunks, if you like. Serve in slices.

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