Dacquoise cheesecake

This spectacular dacquoise cheesecake is inspired by the much-loved dacquoise meringue cake and joins the collection of recipes on the blog celebrating this classic dessert. It features a rich brownie base studded with walnuts and dates, a creamy baked caramel cheesecake filling, an extra layer of dulce de leche, and is finished with a crisp walnut and date meringue. Elegant, original and guaranteed to impress, it’s a perfect centrepiece for Christmas or any special occasion.

Ingredients for brownie base:

• 140 g butter
• 140 g dark chocolate (70% cocoa), finely chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 100 g caster sugar
• 80 g ground walnuts
• 30 g plain flour
• 40 g walnuts, chopped
• 40 g dried dates, chopped

All the ingredients should be at room temperature.

Melt the butter in a saucepan, then remove it from the heat. Add the chopped dark chocolate to the hot butter and leave for 2 minutes. Stir until smooth and glossy. Leave the chocolate mixture to cool until just warm, but not hot. It should remain pourable.

Lightly whisk the eggs (do not beat until frothy). Add the vanilla extract and sugar, whisking until thoroughly combined. Whisk in the cooled chocolate mixture. Sift the flour directly into the bowl, add the ground walnuts and mix until combined. Fold in the chopped walnuts and dates and mix.

Line the base of a 23 cm deep springform tin (or a standard 25 cm springform tin) with baking paper. Spread the brownie batter evenly in the tin.

Bake at 160°C for about 10 minutes. Remove from the oven and leave to cool slightly.

Ingredients for caramel cheesecake filling:

• 500 g full-fat or half-fat curd cheese, finely ground three times
• 250 g mascarpone
• 110 g caster sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 150 ml double cream
• 200 g dulce de leche (tinned caramel)
• 1 tablespoon plain flour

All the ingredients should be at room temperature.

Place all the filling ingredients into the bowl of a stand mixer. Mix just until smooth and combined, or whisk by hand. Avoid overmixing, as incorporating too much air will cause the cheesecake to rise during baking and then sink as it cools. The finished cheesecake should have a beautifully level surface. Pour the filling over the cooled brownie base and smooth the top.

Bake at 175°C in a water bath* for about 60 minutes. The cheesecake is ready when the surface is set and springs back lightly when gently touched. Leave to cool in the oven with the door slightly ajar.

Once cooled, run a thin knife around the edge, remove the sides of the tin and refrigerate for at least 12 hours.

Ingredients for walnut & date meringue:

• 3 large egg whites (120 g)
• a pinch of salt
• 150 g caster sugar
• 1 teaspoon potato starch
• ½ teaspoon lemon juice
• 4 dried dates, finely chopped
• 30 g walnuts, chopped

All the ingredients should be at room temperature.

Line a large baking tray with baking paper. Place the springform tin ring used for the cheesecake onto the lined tray.

Whisk the egg whites with the salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy and holds stiff peaks. Beat in the lemon juice and potato starch. Fold in the chopped dates. Spread the meringue inside the springform ring, leaving about 1 cm around the edge, as the meringue will expand slightly during baking. Sprinkle with the chopped walnuts.

Bake in a preheated oven at 180°C for 5 minutes. Reduce the temperature to 140°C and continue baking for 80–90 minutes. The meringue should be lightly golden, crisp to the touch and may develop a few cracks. Turn off the oven, leave the door slightly ajar and allow the meringue to cool completely inside the oven for several hours.

To finish:

• 150–200 g dulce de leche (tinned caramel)

Spread the chilled cheesecake with the dulce de leche. Carefully remove the meringue from the ring and place it on top of the caramel layer. Leave the cheesecake at room temperature for about 1 hour before serving, allowing the brownie base to soften slightly (it will be quite firm straight from the fridge). Slice and serve.

Store the cheesecake in the refrigerator.

*Bake the cheesecake in a water bath by placing the wrapped springform tin inside a larger roasting tin or ovenproof dish. Pour boiling water into the outer tin until it reaches halfway up the sides of the cheesecake tin. The steam ensures gentle, even baking, helps prevent cracks, and gives the cheesecake its wonderfully smooth and creamy texture.

Enjoy!