Decadent Dulce de Leche and Roasted Peanut Cheesecake: A Delicious Twist on a Classic Dessert

Treat yourself to a sumptuous Dulce de Leche and Roasted Peanut Cheesecake, where traditional flavors combine with a bold, creamy twist. This cheesecake starts with a unique crust made from your favorite cookies, mixed with peanut butter and butter, paving the way for a rich and luscious filling. The creamy base of mascarpone and tangy lemon is enhanced by sweet, caramel dulce de leche and the crunchy texture of roasted peanuts, making each bite an unforgettable experience.

Why you'll love it: This cheesecake combines the creamy richness of mascarpone with the velvety softness of dulce de leche, all complemented by the salty crunch of roasted peanuts. The peanut butter-infused cookie crust provides a delicious contrast of textures, making this dessert not only delicious but also visually appealing. It's a perfect balance of sweet and savory that will please all palates.

Perfect occasion: This cheesecake is ideal for festive occasions such as birthdays, anniversaries or any gathering where you want to impress your guests with something extraordinary. It's also a wonderful holiday treat, offering a comforting and decadent dessert option that stands out from the usual offerings.

Decorating Tips: For an elegant finish, drizzle extra dulce de leche on top and sprinkle with roasted peanuts just before serving. Consider adding a light dusting of cocoa powder or a few chocolate shavings to enhance the chocolate notes and add a touch of sophistication.

Ingredients:

• For the dough:
  • 350 g of your favorite dry biscuits
  • 130g butter
  • 1 tablespoon of peanut butter
  • 50-60 ml of milk

• For the filling:
  • 4 whole eggs
  • 150 g) sugar
  • The zest of a lemon or an ampoule of lemon flavoring
  • 500 g of mascarpone
  • 300 ml of liquid vegetable cream
  • 1 pinch of salt
  • 1 tablespoon of flour (about 25g)
• For garnish :
  • Dulce de leche to spread as needed
  • Roasted peanuts as needed

1. Prepare the crust:
   • Coarsely crush the biscuits. Heat the milk slightly without boiling, then dissolve the butter and peanut butter in it. Pour this mixture over the crushed biscuits and mix well to form a grainy mixture. Press it into the bottom and sides of a springform pan lined with parchment paper. Refrigerate.
2. Make the filling:
   • In a bowl, beat the eggs, sugar and lemon zest until fluffy and fluffy. Add the mascarpone and cream while continuing to mix, then add the salt and flour until well combined.

3. Assemble and bake:
   • Take the crust out of the refrigerator and pour the filling into it. Level the surface and bake in a preheated oven at 175°C (347°F) for 45 to 50 minutes. Leave the oven door slightly open for the last 5 to 6 minutes of cooking.
   • Check the cooking with a skewer: it should come out clean, although the center will still be soft and jiggly. Let the cheesecake cool completely in the partially opened oven, then refrigerate overnight.

4. Add the garnish:
   • The next day, remove the springform ring, peel off the parchment paper and spread the dulce de leche on the surface. Sprinkle with roasted peanuts.

Enjoy this Dulce de Leche and Roasted Peanut Cheesecake, a rich and flavorful dessert that is as enjoyable to prepare as it is to enjoy!