To make the Italian meringue
Stir the sugar and water in a saucepan over low heat until the sugar has dissolved. Brush the insides of the saucepan with a wet brush to remove any sugar crystals.
Turn the heat to high and boil, without stirring, for 35 minutes or until the temperature reaches 115 °C on a sugar thermometer.
While the syrup continues to boil, beat the egg whites and cream of tartar with an electric mixer until stiff. When the syrup reaches 120 °C, slowly pour the syrup into the egg whites while beating continuously. Let the mixture cool completely, then scoop into a piping bag.
To make the salted nut caramel
Stir the sugar and water in a saucepan over low heat for 5 minutes or until the sugar has dissolved. Turn the heat to high and boil, without stirring, for 18–20 minutes or until golden brown. Brush the insides of the saucepan with a wet brush to remove any sugar crystals.
Remove from the heat and stir in the cream. Put the saucepan back on the stove over medium heat and boil for 2 minutes while stirring continuously. Set the caramel mixture aside for 30 minutes or until cooled. Stir in the chopped nuts.
To make the cake
Grease a 22 cm loose-bottomed cake tin with some of the melted butter and line with enough baking paper so that it overhangs.
Mix the biscuit crumbs and the rest of the melted butter until well combined. Using the base of a glass, press firmly onto the base of the prepared cake tin. Place in the fridge to set.
When the base has set, spoon the nut caramel mixture over the crust and refrigerate for 3 hours.
Melt the 5 g butter and 60 g of the dark chocolate in the microwave and spread over the nut caramel. Return to the fridge for 5 minutes to harden.
Melt the white chocolate in a bowl over boiling water and stir until smooth. Beat the cream cheese, sugar and 185 ml cream together until smooth. Add the white chocolate and beat well.
Soak the gelatin in the water in a bowl. Place the bowl over boiling water and stir until dissolved. Cool for 5 minutes and add to the cream cheese mixture. Beat until well combined.
Spoon the cream cheese mixture over the chocolate layer, cover with plastic wrap and refrigerate for 4 hours.
Stir the rest of the dark chocolate and cream together over low heat until smooth. Pour over the cheesecake. Refrigerate for another hour or until set. Remove the cake tin carefully.
To make the topping
Pipe the Italian meringue on top of the cake. Lightly scorch the meringue with a blowtorch until golden.
This recipe appears courtesy of Koekedoor Bak compiled by Errieda du Toit. Published by Human & Rousseau.