Coarsely grated chocolate and 25g (1oz) fudge chunks to serve (optional)
Directions
Step 1
Line a 20.5cm (8in) round cake tin with baking parchment (use a little golden syrup to stick the parchment to the sides). In a bowl, mix 150g (5oz) finely crushed Bourbon biscuits and 2½tbsp golden syrup - making sure the syrup is distributed as evenly as possible (use your fingers!). Empty the mixture into the base of the prepared tin and press down to make an even layer.
Step 2
In a clean, grease-free bowl whisk 3 medium egg whites with handheld electric beaters until the whites hold stiff peaks. Gradually add 175g (6oz) caster sugar, whisking constantly, until the mixture turns glossy and thick. Put 500g (1lb 2oz) full-fat cream cheese into a separate large bowl and add the seeds of 1 vanilla pod. Whisk to break up the cheese.
Step 3
Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in 50g (2oz) finely chopped plain chocolate. In another small bowl,
mix together 75g (3oz) salted peanuts and 50g (2oz) caramel sauce, then swirl through the cream cheese mixture. Spoon into the cake tin, then cover and chill until set - at least 6hr or ideally overnight.
Step 4
Carefully remove cheesecake from tin and use spatulas to lift off the base paper. Transfer to a serving plate and peel off the paper from round the edges. Decorate with coarsely grated chocolate and 25g (1oz) fudge chunks, if you like. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
