Name: Peanut chocolate strawberry cheesecake
Yield: 12 servings

Directions

Prep. time

55m

Chocolate crunch
- 150 gr. butter wafers
- 80 gr. brazil nuts or any nut
- 60 gr. praline or nutella
- 50 gr. dark chocolate (70%)
- 50 gr. buckwheat
- 1 gr. salt
- First, we crush or break the wafers into very small pieces until we get a kind of sand.
- Then, in a bowl, combine them with the crushed walnuts, buckwheat, praline, melted chocolate and salt and mix well.
- Next, transfer to a 22 cm round baking tin lined with baking paper and smooth with a spatula or spoon.
- Bake for 12 minutes at 180º C.
- Leave to cool to room temperature, unmould carefully and store in the fridge until use, for at least 1 hour.
Peanut cream cheese
- 700 gr. cream cheese
- 200 gr. peeled raw peanuts
- 150 gr. powdered sugar
- 100 gr. sour cream or crème fraîche
- 100 gr. heavy cream (35% fat)
- 90 gr. white sugar
- 20 gr. sunflower or neutral oil
- Start by placing the peanuts on a baking tray and bake them in the oven for 15 minutes at 150º C. Leave to cool at room temperature.
- Meanwhile, in the bowl of a mixer, beat the cream cheese on medium speed until creamy, then add the icing sugar and continue beating until well blended.
- Then add the cream and sour cream and beat.
- Meanwhile, in a saucepan, heat the white sugar over medium heat until it turns amber caramel. Immediately remove from the heat, pour the caramel onto a baking tray lined with baking paper and leave to cool until it crystallises.
- Once the peanuts and caramel have cooled, place them in a food processor and grind until they become a liquid paste. Then add the oil and blend to a smooth, shiny, fluid texture.
- Add the peanut paste to the cheese mixture and blend until perfectly integrated.
- Finally, transfer the cream to a 22 cm round mould and spread it with a spatula so that it is smooth. Set aside in the fridge.
Strawberry jam
- 400 gr. fresh or frozen strawberries
- 70 gr. white sugar
- 4 gr. gelatine
- First, hydrate the gelatine in cold water for 10 minutes.
- Then, wash and remove the tops of the strawberries and cut them into pieces.
- Next, in a saucepan, cook them together with the sugar over medium heat for about 10 minutes.
- When the mixture has thickened and looks like jam, add the gelatine and transfer the mixture to a tall container.
- Finally, process with a hand blender and allow to cool to 30°C.
Chocolate glaze
- 250 gr. dark chocolate (70%)
- 200 gr. heavy cream (35% fat)
- 50 gr. butter
- In a bowl, mix the chocolate and the butter cut into small pieces.
- Meanwhile, heat the cream in a saucepan over medium heat until it comes to the boil.
- Then pour the cream over the chocolate and butter and wait 1 minute to allow the hot cream to melt them.
- Finally, mix well with the help of a rubber spatula until the mixture is perfectly homogeneous, smooth and shiny.
- Set aside at room temperature until use, heating it up to 38º C if necessary before use.
Assembly
- First, pour the jam over the cream cheese and spread it with a spatula.
- Then place the chocolate crunch disk on top of the jam.
- Next, freeze the cake for at least 4 hours, ideally overnight.
- After this time, unmould the cake and place it on a wire rack on a baking tray lined with cling film.
- Heat the chocolate glaze to 38° C and immediately pour it over the frozen cake. Remove the excess glaze with a spatula and leave for a few minutes to set on the cake.
- Remove the excess chocolate from the bottom of the cake with a knife, transfer it to a plate and leave it to thaw completely at room temperature.
- If you like, you can decorate the cake with fresh strawberries, peanuts and chocolate pearls.
- Keep in the fridge and leave at room temperature for 5 minutes before serving.

Chocolate crunch

150 gr. butter wafers
80 gr. brazil nuts or any nut
60 gr. praline or nutella
50 gr. dark chocolate (70%)
50 gr. buckwheat
1 gr. salt

Peanut cream cheese

700 gr. cream cheese
200 gr. peeled raw peanuts
150 gr. powdered sugar
100 gr. sour cream or crème fraîche
100 gr. heavy cream (35% fat)
90 gr. white sugar
20 gr. sunflower or neutral oil

Strawberry jam

400 gr. fresh or frozen strawberries
70 gr. white sugar
4 gr. gelatine

Chocolate glaze

250 gr. dark chocolate (70%)
200 gr. heavy cream (35% fat)
50 gr. butter

Peanut chocolate strawberry cheesecake

Chocolate crunch

Peanut cream cheese

Strawberry jam

Chocolate glaze

Chocolate crunch

150 gr. butter wafers
80 gr. brazil nuts or any nut
60 gr. praline or nutella
50 gr. dark chocolate (70%)
50 gr. buckwheat
1 gr. salt

Peanut cream cheese

700 gr. cream cheese
200 gr. peeled raw peanuts
150 gr. powdered sugar
100 gr. sour cream or crème fraîche
100 gr. heavy cream (35% fat)
90 gr. white sugar
20 gr. sunflower or neutral oil

Strawberry jam

400 gr. fresh or frozen strawberries
70 gr. white sugar
4 gr. gelatine

Chocolate glaze

250 gr. dark chocolate (70%)
200 gr. heavy cream (35% fat)
50 gr. butter

Assembly

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Peanut cream-cheese

Peanut chocolate strawberry cheesecake

Chocolate crunch

Peanut cream cheese

Strawberry jam

Chocolate glaze

Chocolate crunch 150 gr. butter wafers 80 gr. brazil nuts or any nut 60 gr. praline or nutella 50 gr. dark chocolate (70%) 50 gr. buckwheat 1 gr. salt

Peanut cream cheese 700 gr. cream cheese 200 gr. peeled raw peanuts 150 gr. powdered sugar 100 gr. sour cream or crème fraîche 100 gr. heavy cream (35% fat) 90 gr. white sugar 20 gr. sunflower or neutral oil

Strawberry jam 400 gr. fresh or frozen strawberries 70 gr. white sugar 4 gr. gelatine

Chocolate glaze 250 gr. dark chocolate (70%) 200 gr. heavy cream (35% fat) 50 gr. butter

Assembly

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Chocolate crunch

150 gr. butter wafers
80 gr. brazil nuts or any nut
60 gr. praline or nutella
50 gr. dark chocolate (70%)
50 gr. buckwheat
1 gr. salt

Peanut cream cheese

700 gr. cream cheese
200 gr. peeled raw peanuts
150 gr. powdered sugar
100 gr. sour cream or crème fraîche
100 gr. heavy cream (35% fat)
90 gr. white sugar
20 gr. sunflower or neutral oil

Strawberry jam

400 gr. fresh or frozen strawberries
70 gr. white sugar
4 gr. gelatine

Chocolate glaze

250 gr. dark chocolate (70%)
200 gr. heavy cream (35% fat)
50 gr. butter