Broadly speaking, there are two classes of cheesecake: baked, and unbaked. This one falls into the latter (slightly quicker and easier) option. The general technique for the filling is very simple; make a thick puree (peanut caramel in this case, although strawberry, raspberry or chocolate also work well), and mix in cream cheese. Now simply soft-peak-whip some cream and gently fold in.

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.

Peanut Caramel Cheesecake Recipe

Serves 8

Ingredients

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

Method

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.

Peanut Caramel Cheesecake