Cheesecake with cookie bottom and peanut butter

Ingredients

Directions

1. 1

   Fill cookies into a freezer bag and crumble them finely with a dough roll. Melt butter in a pot. Mix cookie crumbs and butter. Place four sheets of foil (each approx. 35 cm long) in a star shape on the work surface. Place a springform pan (26 cm Ø) in the middle of the sheet. Fold up the aluminium foil on the outside wall, fold the edge firmly and press on. Make sure that the mould is firmly enclosed. Grease the inside of the mould. Add the crumb mixture and press it down to a smooth base, chill

2. 2

   Mix sour cream, peanut cream, 200 g sugar and starch. Add mascarpone and stir in. Separate 1 egg. Beat the egg white with the whisk of the hand mixer until stiff. Stir eggs and 1 egg yolk one after the other into the mascarpone. Fold in the beaten egg white. Spread the cheese cream on the crumb base. Place in the fat pan of the oven filled with hot water so that the water in it reaches 2-2.5 cm

3. 3

   Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. Remove the cake from the oven and let it cool down

4. 4

   Heat 80 g cream in a pot. Roughly chop the chocolate and add. Stir with a whisk to a smooth sauce. Pour into a small bowl and let it cool down. Caramelise 50 g sugar in a small saucepan. Deglaze with almost half of the remaining cream and mix well. Add the rest of the cream and simmer at low heat while stirring until the sugar has dissolved. Pour into a small bowl and let it cool down. Roast peanuts in a pan without fat until golden brown. Remove from the pan and allow to cool

5. 5

   Carefully release the cake from the ring and remove the foil. Sprinkle peanuts on top, cut into pieces and serve with chocolate and caramel sauce

6. 6

   Waiting time approx. 1 hour