Indulge in the ultimate dessert experience with this Mascarpone and Salted Caramel Cheesecake, a rich and decadent treat that combines the smooth creaminess of mascarpone and ricotta with the irresistible allure of salted caramel. This cheesecake features a crunchy biscuit base topped with a lusciously smooth filling, finished with a homemade salted caramel sauce and toasted salted peanuts for a delightful contrast of flavors and textures.
Why You’ll Love This:
This cheesecake is a gourmet delight, perfect for those who appreciate a sophisticated balance of sweet and salty flavors. The combination of mascarpone and ricotta creates a filling that is both rich and airy, while the salted caramel provides a perfect touch of indulgence. The added crunch of toasted peanuts not only enhances the texture but also complements the caramel topping, making each bite a comprehensive taste experience.
Perfect Occasion:
This cheesecake is an excellent choice for special occasions such as birthdays, anniversaries, or any gathering where you want to impress your guests. It’s also ideal for a luxurious treat during the holidays or as a show-stopping dessert at a dinner party.
Decoration Tips:
Drizzle the salted caramel over the chilled cheesecake in a free-form pattern for a rustic yet elegant look. Sprinkle the toasted salted peanuts generously on top, ensuring they adhere to the caramel for added texture. For an extra touch of sophistication, a light dusting of sea salt flakes on top of the caramel can enhance the flavor and serve as a chic finishing touch.
Ingredients:
- For the base:
- 180g biscuits, crushed
- 70g butter, melted
- For the filling:
- 250g mascarpone cheese
- 250g ricotta cheese
- 100g sugar
- 1 egg
- 3-4 tablespoons 100% peanut butter
- 120ml hot milk
- 1 sheet of gelatin
- For the salted caramel topping:
- 100g sugar
- 40g butter
- 60ml fresh cream
- Salt to taste
- Toasted salted peanuts for garnish
Instructions:
- Prepare the base: Combine the crushed biscuits and melted butter. Press the mixture into a parchment-lined cake tin to form the base. Set in the freezer to firm up.
- Make the filling: Soften the gelatin in a little cold water. In a bowl, combine mascarpone, ricotta, sugar, egg, and peanut butter. Heat the milk, dissolve the gelatin in it, and mix into the cheese mixture. Whisk until smooth.
- Bake: Pour the filling over the biscuit base. Bake at 170°C (338°F) for about 90 minutes. Let cool, then refrigerate for at least 4 hours or overnight.
- Prepare the salted caramel: Melt the sugar in a saucepan over low heat until dissolved. Add butter and mix well. Pour in the warm cream, stirring until smooth. Remove from heat, add salt to taste, and strain. Let cool to room temperature.
- Decorate: Once the cheesecake is set, top with salted caramel and sprinkle with toasted peanuts.
Enjoy this scrumptious Mascarpone and Salted Caramel Cheesecake, a perfect harmony of creamy, sweet, and salty elements, designed to provide a luxurious dessert experience!
