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20 Recipe


SUSSEX LOCAL


Recipe cheesecake with peanut caramel Baked White chocolate


Cheesecake


300g Digestive biscuits 200g granulated sugar 125g Butter (melted) 500g Cream cheese 300g Sour cream 110g Caster sugar


Peanut caramel 35ml of water


Squeeze of lemon juice 250ml double cream 75g smooth peanut


1 TSP Vanilla essence butter 3 Eggs


Method Preheat oven at 160oc. Crumb the biscuits then add melted butter and mix well. Spoon mixture into a 22cm spring form tin and bake for 10mins. Meanwhile, put white chocolate in a heatproof bowl over simmering water, stir until melted & cool slightly. Beat cream cheese, sour cream, sugar & vanilla with electric whisk. Slowly whisk in the melted chocolate followed by the eggs until the mixture has combined. Pour mixture onto the base and bake for 1hr10mins, turn the oven off and leave for 30 minutes.


For the caramel - Place sugar, water & lemon juice in a saucepan on medium heat. Swirl the pan occasionally, boil for 5-7mins until golden brown. Remove from heat and add cream, whisk in Peanut butter until smooth. Serve warm over the cheesecake.


Recipe created by Richard Ockelford - Head Chef at the Mill House Hotel, Ashington.


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