Simple, non-baked cheesecake is a cinch to make. The approximate recipe is as follows: equal parts each of cream cheese, whipped cream and some kind of flavoured puree (eg: strawberry puree, Nutella, peanut caramel etc). Mix the puree and the cheese, then fold in the cream. Now arrange on some kind of biscuit base, and you're done. If you've already got some peanut caramel in store, this recipe will be very straight forward.
This cheesecake is mousse-like in texture and rich in taste. The biscuit base provides a nice contrast to the creamy, cheesy peanut mix that sits atop. Traditionally, Digestive biscuits have been used for a cheesecake base, but why use Digestives when you could use Hobnobs instead? After all, they taste better and it’s what Delia would do.
You can find my recipe for peanut caramel here.
- 250 g whipping cream
- 250 g cream cheese
- 50 g flaked almonds, finely chopped
- 175 g Hob Nob biscuits (or Digestives)
- 250 g peanut caramel
- 85 g unsalted butter
Grease the inside of a cake ring (approx. 25cm diameter) lightly with vegetable oil or butter and line with a strip of greaseproof paper. If you're not planning to lift the cheesecake out of the ring before serving, you can omit the paper.
Crush the Hob Nob biscuits to a breadcrumb-like consistency, and place in a bowl along with the chopped almonds. Melt the butter and mix thoroughly with the biscuit mix. Empty the biscuit mix into the cake ring and press into an even layer, smoothing it out with the back of a spoon. Place in the fridge to set.
Place the peanut caramel in a bowl and work it with a spoon or spatula until it has softened. Now add the cream cheese and mix until thoroughly incorporated. In a separate bowl, whip the cream until soft peaks form when you lift up the whisk. Fold the cream gently into the peanut and cheese mixture in 3 stages, ensuring that each stage is completely mixed before adding the next.
Spoon the cheesecake mixture into the cake ring, and place the whole thing in the fridge to set for at least 2 hours.