Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

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DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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Desserts

25 January 2024

Peanut Butter Cheesecake with Salted Caramel Brittle

Indulge in a creamy cheesecake on a biscuit base, topped with crunchy brittle and a sweet caramel drizzle from Dairy Farmers by Bega Foodservice.

Prep

30 min

Cook

4hr 30min

Easy

Ingredients

Granita biscuits175g

DAIRY FARMERS butter, melted80g

Bega Crunchy Peanut Butter¾ cup

DAIRY FARMERS cream cheese, at room temperature500g

Caster sugar2/3 cup

Gelatin dissolved in ¼ cup boiling water3 tablespoons

DAIRY FARMERS thickened cream, whipped to soft peaks300ml

Vanilla extract1 teaspoon

Roasted, unsalted peanuts1½ cups

Caster sugar1½ cups

DAIRY FARMERS butter, chopped50g

Salt flakes½ teaspoon

Caramel popcorn100g

DAIRY FARMERS butter75g

Brown sugar¼ cup

Milk2 tablespoon

Methods

Step 01

Crush biscuits in a food processor to a fine crumb. Transfer to a medium sized bowl and mix in the butter. Press evenly into a 20cm springform cake tin and refrigerate for 30- 45 minutes until set firm.

Step 02

Warm the peanut butter slightly in a microwave (or over a double boiler) until just softened.

Step 03

Beat cream cheese and sugar with an electric mixer until smooth. Gradually beat in gelatin mixture, vanilla extract and peanut butter until combined. Fold in thickened cream. Spoon over the chilled biscuit base, and using a spatula, smooth down the top evenly.

Step 04

Refrigerate for 4 ½ hours or overnight.

Step 05

For the brittle; spread the peanuts out on one layer on a flat baking tray lined with baking paper and set aside.

Step 06

Heat the sugar with ½ cup water in a medium saucepan over high heat. Stir with a metal spoon until sugar has dissolved then stop stirring and cook for 8-10 minutes until golden brown. Remove from heat and stir the butter through until well combined.

Step 07

Pour hot caramel over the peanuts, sprinkle with sea salt and allow to cool on a cold surface for 15 minutes until set hard. Break into chards.

Step 08

To make the caramel sauce; melt the butter over low heat in a pan. Add the brown sugar and mix until dissolved. Add the milk and stir until smooth. (If the caramel is too thick add a teaspoon more milk). Allow to cool.