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Lancewood Brownie, Peanut Butter & Salted Caramel Cheesecake
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Lancewood Brownie, Peanut Butter & Salted Caramel Cheesecake

Ingredients

Chocolate brownie with peanut butter swirls:

4 extra large egg(s)
350 ml castor sugar
180 g salted butter , melted
5 ml vanilla extract
salt , a pinch
200 ml cake flour
200 ml cocoa powder
160 g dark chocolate , roughly chopped
125 ml smooth peanut butter , melted

Snickers ganache:

100 g Snickers bar(s)
60 ml LANCEWOOD® Mascarpone

No-bake cheesecake layer:

385 g condensed milk
460 g LANCEWOOD® Medium Fat Plain Cream Cheese , room temperature
30 ml lemon juice
15 ml gelatine

Salted caramel:

130 g caramel
30 ml LANCEWOOD® Mascarpone
2 ml salt flakes

Dark chocolate ganache:

80 g good quality dark chocolate
45 ml LANCEWOOD® Mascarpone

To finish:

50 g Snickers bar(s) , chopped

Method

Chocolate brownie with peanut butter swirls:
Preheat oven to 170°C and grease a 20 cm springform pan. Place on baking sheet. Set aside.

Beat eggs with castor sugar until light in colour, then add butter, vanilla extract and salt. Beat until smooth.

Sift flour and cocoa together and mix with chopped chocolate. Mix egg mixture with flour/chocolate mixture.

Pour half the batter into the pan. Drizzle with half the melted peanut butter. Swirl in using the back of a spoon. Repeat with the remaining batter and peanut butter.

Bake for 30 - 35 minutes. The middle should still be slightly soft. Remove from the pan and allow to cool completely.

Snickers ganache:
Place all ingredients into a microwaveable bowl and microwave, stopping to stir at 30-second intervals, until smooth and runny. Allow to cool slightly.

No-bake cheesecake layer:
Unclip springform pan. Place baking paper with collar around cake 2cm higher than pan. Reclip. Beat condensed milk and cream cheese until smooth. Add lemon juice and beat. Set aside.

Sprinkle gelatine over 30ml cold water. Leave to stand for 5 minutes. Microwave for 10 seconds. Remove and stir. Repeat once. Do not boil gelatine. Cool slightly. Add gelatine in a thin stream into the cheesecake mixture and beat until smooth.

Spoon one-third of the cream cheese mixture on top of the cake. Swirl in half of the Snickers mixture. Repeat ending with cream cheese. Place in the fridge for 4 - 5 hours or until set.

Salted caramel:
Melt caramel, mascarpone and salt and mix until smooth. Leave to cool.

Dark and white chocolate ganache:
Melt chocolate and mascarpone until smooth. Leave to cool.

To finish:
Remove from the pan and transfer carefully to a serving plate. Drizzle with salted caramel and chocolate ganache. Decorate with chopped snickers bar.

Recipe adapted from Bernidene Fischer, finalist of the 2016 LANCEWOOD Cake-Off® competition.

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