Experience the ultimate indulgence with this Dulce de Leche and Toasted Peanut Cheesecake, a sumptuous dessert that perfectly balances creamy and crunchy textures. This cheesecake begins with a unique base made from your favorite cookies mixed with peanut butter and butter, providing a firm yet flavorful foundation. The filling is rich and velvety, combining mascarpone, eggs, and a hint of lemon for a subtle zest, all topped with a luxurious layer of Dulce de Leche cream and crunchy toasted peanuts for an irresistible finish.
Why You’ll Love This: This cheesecake is a dessert lover’s dream, offering a sophisticated blend of flavors and textures. The creamy mascarpone filling is enriched with a delicate lemon flavor, providing a light, citrusy contrast to the sweet and sticky Dulce de Leche topping. The addition of toasted peanuts not only adds a delightful crunch but also enhances the overall flavor profile with a nutty depth. It’s a perfect choice for those who appreciate a dessert that is as visually appealing as it is delicious.
Perfect Occasion: This cheesecake is ideal for special occasions such as birthdays, anniversaries, or any festive gathering where you want to impress your guests. It’s also perfect for a weekend treat or as a luxurious finish to a family dinner. The elegance of this cheesecake makes it a great showstopper for any dessert table.
Decoration Tips: For an extra touch of elegance, drizzle additional Dulce de Leche over the top and around the edges of the cheesecake before adding the toasted peanuts. You can also garnish with chocolate shavings or a light dusting of cocoa powder to enhance its visual appeal. If serving during a special occasion, edible gold leaf or silver leaf can add a luxurious finish.
Ingredients:
- For the base:
- 350g of dry biscuits, coarsely chopped
- 130g of butter
- 1 tablespoon of peanut butter
- 50-60ml of milk
- For the filling:
- 4 whole eggs
- 150g of sugar
- Grated zest of 1 lemon or lemon flavoring
- 500g of mascarpone
- 300ml of liquid vegetable cream
- A pinch of salt
- 1 tablespoon of flour (approx. 25g)
- For the topping:
- Dulce de Leche spreadable cream, as needed
- Toasted peanuts, as needed
Instructions:
- Preheat the oven to 175°C. Line a 24cm springform pan with parchment paper.
- For the base: Heat milk without boiling and dissolve the butter and peanut butter in it. Pour over the chopped biscuits and mix until well combined. Press this mixture into the bottom and sides of the prepared pan and refrigerate.
- For the filling: In a bowl, beat the eggs, sugar, and lemon zest until fluffy. Add the mascarpone and cream, mixing well. Stir in the salt and flour until smooth. Pour this mixture over the chilled base and level it out.
- Bake for 45-50 minutes. Leave the oven door slightly ajar for the last 5-6 minutes. Check doneness with a skewer—it should come out clean but the center may still wobble. Allow to cool completely in the oven with the door ajar.
- Refrigerate overnight in the pan. The next day, remove from the pan, peel off the parchment paper, and top with Dulce de Leche cream and toasted peanuts.
Enjoy this sophisticated and delectable Dulce de Leche and Toasted Peanut Cheesecake, a perfect blend of creamy and crunchy elements that will delight any dessert enthusiast!
