Cheesecake on Peanut Caramel Ice Cream

Preheat the oven to 175 ° C top / bottom heat. Grease the springform pan and wrap it crosswise with aluminum foil.

Place the biscuits in a food processor, grind them finely and mix with the butter and salt. Pour the mixture into the springform pan and press firmly, chill for 15 minutes. Bake in the hot oven for approx. 15 minutes, allow to cool.

Beat the cream cheese until frothy. Mix sugar with starch and stir into the cream cheese. Add the sour cream and vanilla extract and stir until creamy. Stir in eggs one at a time.

Fill the fat pan or deep oven tray with water. Pour the batter into the springform pan and place in the drip pan. Bake in the hot oven for 45 minutes. Turn the temperature down to 160 ° C and bake again for 30 minutes, until the dough hardly wobbles when you gently shake the pan.

Take the cake out of the oven, remove the aluminum foil and leave to cool on a wire rack for 2 hours. Cover with cling film and refrigerate for at least 6 hours, or better overnight.

Heat the milk, whipped cream and peanut butter over medium temperature until the mixture forms small bubbles. Switch down the temperature.

Beat the egg yolks with sugar and stir in 2 tablespoons of the milk and cream mixture. Gradually stir the mixture into the hot cream-milk mixture, chill for approx. 2 hours.

Put the ice cream mass in the ice cream maker and let it freeze for approx. 60 minutes. Garnish with peanuts and caramel sauce (see below) before serving.

Bring the water and sugar to the boil in a stainless steel saucepan, stirring with a wooden spoon. Then take a brush, dip it in water and run it briefly around the inside of the pot over the liquid. Turn the boiling sugar mass down to medium heat and stop stirring. Let cook until the whole thing is golden brown in color (don't let it get too dark). For me that usually takes 14 minutes.

Then take the saucepan off the stove and stir in the butter with a wooden spoon until it has melted. Then gradually pour in the cream and always stir well, now add the salt.

The whole thing is a bit chewy at first, but slowly dissolves and is then a nice smooth caramel sauce that you can now use or pour into a sealable glass and let cool down to room temperature. It will last up to two weeks in the refrigerator, but then it will thicken.

Tip 12: To clean the pot and the wooden spoon, fill the pot with water, a little higher than the caramel sauce, and bring to the boil. Bring a little to the boil and always stir, so the hard caramel dissolves perfectly.