Peanut Butter Cheesecake Tart with Peanut Praline

Parmesan-Crumbed Lamb Cutlets


250g cream cheese, chopped
150g ricotta
¾ cup (195g) smooth peanut butter
1 tsp vanilla extract
¾ cup (135g) brown sugar
2 eggs
½ cup (125ml) single (pouring) cream


1 cup (150g) plain (all-purpose) flour, sifted
2 tbs cacao, sifted
¼ cup (45g) brown sugar
¼ cup (55g) caster (superfine) sugar
100g unsalted butter, melted


1 cup (220g) Demerara sugar
½ cup (90g) roughly chopped roasted salted peanuts


1 cup (240g) sour cream
¾ cup (180ml) single (pouring) cream
¼ cup (55g) caster (superfine) sugar


To make the chocolate base, place the flour, cocoa, brown and caster sugars and butter in a large bowl and mix well to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm deep-sided and loose-bottomed fluted tart tin. Bake for 15 minutes in the Baking Oven until cooked through but still soft to the touch. Set aside to cool slightly.
Place the cream cheese, ricotta, peanut butter and vanilla in an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for a further 3–4 minutes or until well combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add cream and beat until just combined.
Pour the cheesecake mixture over the chocolate base and smooth the top with a palette knife. Place the tin on a baking tray and bake for 45–50 minutes in the Simmering Oven until just set. Allow to cool in the fridge for 2 hours or until firm. To make the peanut praline, sprinkle the Demerara sugar in a thin and even layer on a large baking tray lined with non-stick baking paper. Bake for 20–25 minutes in the Roasting Oven until the sugar is melted and is dark-golden. Remove from the oven and quickly sprinkle with the peanuts.
Allow to cool completely before breaking into pieces. Place the pieces in a small food processor and process until fine. To make the cream topping, place the sour cream, cream and caster sugar in a bowl and whisk until stiff peaks form. Top the cheesecake with the cream and sprinkle with the praline to serve. Serves 8–10.

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