Peanut caramel cheesecake
Creamy. Indulgent. Nutty. Go on, you know you want to…
- 200g smooth Peanut butter
- 100g Condensed milk
- 100mls skimmed milk
- 300mls Double Cream (whipped
- 300mls Cream cheese
- 100g caster sugar
- 50g butter
- 25g double cream
- Nairn's Rough Oatcakes
Method for caramel sauce (The caramel sauce can be bought if you are short of time)
Melt the sugar in a non-stick pan until golden and caramel
Add butter
Add cream
Simmer for 3 minutes and pass through strainer
Chill and use as required.
Method for cheesecake mix
Boil the condensed milk with the peanut butter and skimmed milk for 3 minutes
Allow to cool completely
Whisk the peanut butter and the cream cheese together until completely incorporated
Fold the cream cheese mixture through the whipped cream and chill for 2 hours
Either pipe on top of each oatcake or use a spoon to do fancy quenelle to impress your friends
Drizzle over the caramel sauce and serve immediately.
this cheesecake mix can be made and stored in the refrigerator for up to 4 days
