Triple-choc cheesecake with salted peanut caramel


I made this cake for the family last Christmas and it was amazing, went down a real treat. I didn’t make the meringue topping because I wanted to save some time and lower the sugar content somewhat. We didn’t miss the meringue at all, it wasn’t necessary at all in my opinion. Even when the cheesecake started to ooze and melt a bit in the hot QLD sun, it still tasted delish. Had a some trouble with the gelatin but I think that was perhaps more because I don’t often use it, so I found it a little tricky. But I would definitely make this cake again, but only for special occasions.

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