Indulge in a sumptuous Dulce de Leche and Toasted Peanut Cheesecake, where traditional flavors meld with a bold, creamy twist. This cheesecake starts with a unique crust made from your favorite cookies, mixed with peanut butter and butter, setting the stage for a rich and luscious filling. The creamy mascarpone and zesty lemon base is elevated by the sweet, caramel-like dulce de leche and the crunchy texture of toasted peanuts, making every bite an unforgettable experience.
Why You’ll Love This: This cheesecake combines the creamy richness of mascarpone with the velvety sweetness of dulce de leche, all complemented by the salty crunch of toasted peanuts. The cookie crust infused with peanut butter offers a delightful contrast in textures, making this dessert not only delicious but also visually appealing. It’s a perfect balance of sweet and savory, sure to please all palates.
Perfect Occasion: This cheesecake is ideal for celebratory occasions such as birthdays, anniversaries, or any gathering where you want to impress your guests with something extraordinary. It’s also a wonderful treat for the holidays, providing a comforting and decadent dessert option that stands out from the usual offerings.
Decoration Tips: For an elegant finish, drizzle additional dulce de leche over the top and sprinkle with more toasted peanuts right before serving. Consider adding a light dusting of cocoa powder or a few chocolate shavings to enhance the chocolate notes and add a touch of sophistication.
Ingredients:
- For the crust:
- 350g of your favorite dry biscuits
- 130g butter
- 1 tablespoon peanut butter
- 50-60ml milk
- For the filling:
- 4 whole eggs
- 150g sugar
- Zest of one lemon or a vial of lemon flavor
- 500g mascarpone
- 300ml liquid vegetable cream
- 1 pinch of salt
- 1 tablespoon flour (about 25g)
- For the topping:
- Dulce de leche spread as needed
- Toasted peanuts as needed
- Prepare the Crust:
- Coarsely crush the biscuits. Heat the milk slightly without boiling, then dissolve the butter and peanut butter in it. Pour this mixture over the crushed biscuits and mix well to form a granular mixture. Press this into the bottom and sides of a springform pan lined with parchment paper. Refrigerate.
- Make the Filling:
- In a bowl, beat eggs, sugar, and lemon zest until fluffy and voluminous. Add mascarpone and cream, continuing to mix, then stir in the salt and flour until well combined.
- Assemble and Bake:
- Remove the crust from the fridge and pour the filling into it. Level the surface and bake in a preheated oven at 175°C (347°F) for 45-50 minutes. Leave the oven door slightly open for the last 5-6 minutes of baking.
- Check for doneness with a skewer—it should come out clean, though the center will still be soft and jiggly. Let the cheesecake cool completely in the partially opened oven, then refrigerate overnight.
- Add the Topping:
- The next day, remove the springform ring, peel away the parchment paper, and spread dulce de leche over the surface. Sprinkle with toasted peanuts.
Enjoy this Dulce de Leche and Toasted Peanut Cheesecake, a rich, flavorful dessert that’s as enjoyable to make as it is to savor!
