Sometimes, our favourite foods have really weird names. Case in point: Tin roof ice cream. Who the heck decided that chocolate + peanuts = tin roof?! I mean, I’m bad at math but seriously? Apparently someone thought that the sound peanuts made when they fall out of the tin (obviously back in the day when plastic didn’t exist), made them think of rain on a tin roof. Dunno about you, but peanuts rolling out of a tin sounds like dinnertime to me. And speaking of dinnertime – CHEESECAKE!
Tin Roof Fridge Cheesecake
250g chocolate biscuits
75g melted butter
4 tbsp Natura Soft Brown Sugar
40g extra butter
4 tbsp cream
4 tbsp cream
100g The Kate Tin Milk Baking Chocolate, chopped
3 tsp gelatine
500g full fat cream cheese
250ml cream, whipped
60g chocolate coated peanuts
60g peanut-nougat chocolate bar, chopped
Place chocolate biscuits and butter in a food processor and process until fine. Press into the bottom of a lined 20cm springform cake tin. Refrigerate until set.
Make the sauce by placing the sugar in a small saucepan and heat until melted and caramelized. Add the butter and cream and swirl to form a sauce.
Heat the cream and chocolate until melted and smooth.
To make the cheesecake: sprinkle the gelatine over the water and allow it to soak up all the water. Melt over gently simmering water until dissolved then allow to cool slightly. Beat the cream cheese and caster sugar together until smooth then stir in the gelatine. Fold in the whipped cream, peanuts and chopped chocolate bar. Pour half the cheese mixture into the prepared tin, drizzle 1/3 the butterscotch sauce, 1/3 the chocolate sauce. Top with remaining cream cheese mixture and sauces, leaving 1/3 of the sauces for the top. Cover and refrigerate for 3 hours or until set.