Cheesecake with peanut cream & cookie base

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 7-10 Tbsp some + 100 g butter
  • 300 g dark chocolate cookies
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 250 g Schmand
  • 50 g Peanut cream (glass)
  • 200 g + 50 g sugar
  • 30 g Cornstarch
  • 500 g Mascarpone
  • 200 g Whipped cream
  • 50 g Dark chocolate
  • 4 TABLESPOONS roasted unsalted peanut kernels
  • 1 freezer bag, aluminium foil

Directions

  1. 1

    Wrap a springform pan (26 cm Ø) in aluminium foil and grease inside. Fill cookies into a freezer bag, close the bag tightly and crumble the cookies with a dough roll. Melt 100 g butter in a saucepan.

  2. 2

    Mix cookie crumbs and butter. Pour the crumb mixture into the mould, press to a smooth base, chill.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate 1 egg. Beat the egg white and 1 pinch of salt until stiff with the whisks of the mixer. Mix sour cream, peanut cream, 200 g sugar and starch.

  4. 4

    Stir in mascarpone, egg yolk and 3 eggs. Fold in the beaten egg white. Spread the mascarpone cream on the crumb base. Place the springform pan on the fat pan (deep baking tray) and pour on enough hot water to make the springform pan stand about 2 1⁄2 cm deep in the water.

  5. 5

    Bake in a hot oven for 50-60 minutes.

  6. 6

    Heat 125 g whipped cream and remove from the heat. Caramelise 50 g sugar in a small pot at medium heat until golden. Deglaze with the hot cream and simmer at low heat while stirring until the sugar is dissolved.

  7. 7

    Let it cool down.

  8. 8

    Break the chocolate into pieces with your hands. Warm the rest of the cream. Melt the chocolate in it. Let it cool down. Roast the peanuts in a pan without fat until golden brown and take them out.

  9. 9

    Take the cake out of the oven and let it cool down on a cake rack for about 1 hour. Then cover and leave to cool for about 3 hours. Then remove aluminium foil and release the cake from the tin. Sprinkle with peanuts.

  10. 10

    Serve with chocolate and caramel sauce.

Nutrition Facts

KCAL
500 kcal
CARBS
33 g
FATS
36 g
PROTEINS
7 g