Chocolate, Caramel And Peanut Cheesecake

1. 1

   For the base, coat the bottom of a 10 inch diameter springform pan with oil. Melt the butter in a saucepan, remove from the heat and stir in the cookie crumbs. Spoon into the pan and press into a smooth, even base. Chill.

2. 2

   For the filling, beat the cream cheese, 3 tbsp cream and 1/4 cup sugar with an electric mixer until creamy. Stir in the mascarpone and quark. Spread on the base and chill at least 4 hours, preferably overnight.

3. 3

   For the chocolate sauce, heat 1/3 cup cream in a saucepan. Add the chocolate and stir with a whisk until smooth. Pour into a small bowl and cool.

4. 4

   For the caramel sauce, heat remaining sugar in a separate saucepan until caramelized. Pour in half the remaining cream and stir well. Pour in the remaining cream and simmer over low heat, stirring, until the sugar has dissolved. Pour into a bowl and cool.

5. 5

   Heat a frying pan and toast the peanuts until golden brown. Cool. Remove the cheesecake from pan, sprinkle with the peanuts and drizzle with the chocolate and caramel sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.