Peanut cream cheesecake with chocolate and caramel
- 200 g + some flour
- 75 g brown sugar
- Salt
- 125 g cold butter
- 1 Egg + 3 fresh organic egg whites (Gr. M)
- 250 g Dark chocolate
- 250 g whipped cream
-
25 g coconut fat ( e.g. Palmin) - 50 g Almonds and hazelnuts
- 50 g roasted peanuts without salt
- 4 sheet Gelatine
- 500 g double cream cheese
- 50 g + 75 g + 100 g sugar
- 100 g creamy peanut butter (glass)
- baking paper
75 minutes
simply
- 1.
- For the shortcrust pastry 200 g flour, Mix the brown sugar and a pinch of salt. Add the butter in pieces and 1 egg. First knead with the dough hook of the mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.
- 2.
- Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Line the bottom of a springform pan (approx. 26 cm Ø) with baking paper. Roll out the dough on top and prick the base several times with a fork.
- 3.
- Bake in the oven for 12-14 minutes. Let cool down.
- 4.
- Break the chocolate into pieces. Heat the cream and coconut oil and remove from the heat. Melt the chocolate in it. Roast the almonds and hazelnuts in a pan until golden yellow, remove and let cool.
- 5.
- Roughly chop the almonds, hazelnuts and peanuts.
- 6.
- Place the shortcrust pastry on a cake plate and enclose the edge of the mold or a cake ring. Spread half of the chocolate cream on the floor, leaving an approx. 1 cm wide border free. Sprinkle about 1⁄3 of the nut mixture on top and chill for about 30 minutes.
- 7.
- Soak gelatine in cold water. Mix the cream cheese, 50 g sugar and peanut butter with the whisk of the mixer. Beat 3 egg whites until stiff, sprinkling in 75 g of sugar. Squeeze out the gelatine, dissolve over low heat.
- 8.
- Mix a little cream with the gelatine, then stir everything into the rest of the cream. Fold in the egg whites. Spread the cream on the floor. Approx. Chill for 30 minutes.
- 9.
- Stir the remaining chocolate cream until smooth and spread it carefully on the cream cheese cream. Scatter the rest of the nut mixture on top. Min. Chill for 2 hours. Meanwhile, for the caramel sauce, caramelize 100 g of sugar in a pan until golden brown.
- 10.
- Pour in 1⁄8 l of hot water and simmer for about 2 minutes until the caramel has dissolved. Let cool down. Cut the cake into pieces and drizzle with caramel sauce.
1 piece approx:
- 550 kcal
- 11 g protein
- 37 g fat
- 38 g carbohydrates
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