Caramel cheesecake with sea buckthorn and peanut butter balls

Ingredients

Cheesecake base

100 grams (3.5 ounces) butter
45 grams (1.6 ounces) sugar
45 grams (1.6 ounces) powdered sugar
1 egg
45 grams (1.6 ounces) finely ground peanuts
230 grams (8.1 ounces) flour
45 grams (1.6 ounces) butter for the crumble

Caramel

180 grams (6.3 ounces) sugar
55 grams (1.94 ounces) water
110 grams (3.9 ounces) cream, 33% or more
35 grams (1.2 ounces) butter

Peanut balls

40 grams (1.4 ounces) roasted peanuts
40 grams (1.4 ounces) caramel

Cheese layer

530 grams (18.7 ounces) cream cheese
1 egg
1 egg yolk
160 grams (5.6 ounces) caramel
70 grams (2.5 ounces) sugar
200 grams (7 ounces) cream, 33% or more

Sea buckthorn curd

100 grams (3.5 ounces) sea buckthorn puree
2 egg yolks
180 grams (6.3 ounces) sugar
10 grams (0.35 ounces) cornstarch
60 grams (2.1 ounces) butter

Equipment

Mixing Bowl
Use a large bowl for combining ingredients evenly; stainless steel is preferred for better cleanup.
Blender
Essential for achieving fine crumbs from roasted peanuts and cooled crumble, providing the perfect texture.
Baking Dish
An 18cm (7.10 inch) round baking dish lined with parchment paper; this ensures easy removal and a neat base.
Clingfilm or Plastic Bag
Handy for chilling the dough to maintain its structure before baking.
Saucepan
A heavy-bottomed saucepan is ideal for making caramel, helping to evenly distribute heat and prevent burning.
Sieve
Useful for straining the sea buckthorn curd, removing seeds and lumps for a smooth finish.

Instructions

Step 1

1. To prepare the cheesecake base, mix 100 grams (3.5 ounces) of softened butter with 45 grams (1.6 ounces) of sugar and 45 grams (1.6 ounces) of powdered sugar until smooth. Ensure the butter is softened to make mixing easier.

Step 2

2. Add 1 egg, 45 grams (1.6 ounces) of finely ground peanuts, and 230 grams (8.1 ounces) of flour. Mix until smooth, but avoid mixing for more than 30 seconds. Over-mixing can make the dough tough.

Step 3

3. Shape the dough into a disc, wrap it in clingfilm or place it in a plastic bag, and refrigerate for at least 1 hour. Chilling helps the dough firm up for easier handling.

Step 4

4. After an hour, take out the dough and crumble it into small pieces. Spread the crumbs on a baking sheet and bake in a preheated oven at 180°C (356°F) for 10-15 minutes, stirring occasionally to ensure even browning. Allow the crumble to cool. Monitor the crumble closely to avoid burning.

Step 5

5. Process the cooled crumbs in a blender to a fine consistency. Add 45 grams (1.6 ounces) of slightly melted butter and stir until combined.

Step 6

6. Prepare an 18 cm (7.10 inch) baking dish by lining the bottom with parchment paper. Firmly press the crumb mixture into the bottom and up the sides of the dish. Refrigerate the base for at least 10 minutes. This helps the base set and hold its shape.

Step 7

7. For the caramel, combine 180 grams (6.3 ounces) of sugar and 55 grams (1.94 ounces) of water in a saucepan. Heat without stirring until it turns amber in color. Meanwhile, bring 110 grams (3.9 ounces) of heavy cream to a boil. The caramelization process requires close attention to avoid burning.

Step 8

8. Carefully pour the hot cream into the caramel mixture once it reaches the desired color, stirring actively while being cautious of the steam. Add 35 grams (1.2 ounces) of butter and stir until fully dissolved. Transfer the caramel to another container to cool. Do not scrape the saucepan to avoid crystallization.

Step 9

9. For the peanut balls, grind 40 grams (1.4 ounces) of roasted peanuts into fine crumbs. Combine with 40 grams (1.4 ounces) of the prepared caramel and mix until smooth. Shape into small balls and refrigerate. Ensure the balls are evenly sized for consistent flavor distribution.

Step 10

10. In a mixer bowl, combine 530 grams (18.7 ounces) of cream cheese, 1 egg, and 1 egg yolk. Mix thoroughly. Add 160 grams (5.6 ounces) of slightly warm caramel and mix well. Then add 70 grams (2.5 ounces) of sugar and mix. Finally, add 200 grams (7 ounces) of cream and mix until smooth. For the best texture, make sure all ingredients are at room temperature before mixing.

Step 11

11. Take the base and peanut balls out of the refrigerator. Pour half of the cheese mixture onto the base, then arrange the peanut balls over the mixture. Pour the remaining cheese mixture over the peanut balls. Smooth the top layer to ensure even baking.

Step 12

12. Bake the cheesecake in a preheated oven at 110°C (230°F) for 2 hours. Leave the cheesecake in the turned-off oven for a couple of hours, then refrigerate for at least 5 hours. A slow and extended cooling period helps to set the cheesecake properly.

Step 13

13. For the sea buckthorn curd, combine 2 egg yolks with 100 grams (3.5 ounces) of sea buckthorn puree. In a separate bowl, mix 180 grams (6.3 ounces) of sugar and 10 grams (0.35 ounces) of cornstarch, then combine with the sea buckthorn mixture. Mixing the sugar and cornstarch first helps prevent lumps.

Step 14

14. Cook the mixture over medium heat, stirring constantly until it thickens, which should take about 7-10 minutes. If there are seeds or lumps, strain the mixture through a sieve after cooking. Keep stirring to avoid scorching the bottom.

Step 15

15. Add 60 grams (2.1 ounces) of butter to the hot curd and stir until fully melted and combined. Let it cool.

Step 16

16. Spread the cooled sea buckthorn curd over the finished cheesecake and refrigerate before serving. Chilling will help the curd set nicely on top of the cheesecake.

Servings

This decadent cheesecake is a showstopper on any dessert table. Serve it chilled for the best experience, allowing the caramel and peanut flavors to meld perfectly with the creamy cheese layer. For an elegant touch, garnish with a sprinkle of finely chopped roasted peanuts around the edge. You can also add a drizzle of warm caramel sauce on top just before serving to enhance the sweetness and visual appeal. Pair this cheesecake with a cup of freshly brewed coffee or a light herbal tea to balance the rich flavors. If you’re serving it after a dinner party, consider a late-harvest dessert wine or a glass of bubbly to complement the sweet and savory notes. And if you're feeling extra indulgent, why not serve each slice with a dollop of whipped cream and a few fresh berries on the side? It adds a lovely pop of color and a refreshing twist that complements the richness of the cake beautifully.

Variations

For those who are gluten-free or vegan, adapting this delicious recipe is easy and still scrumptious! To make a gluten-free variation, simply replace the regular flour with a gluten-free all-purpose flour blend. Ensure the baking powder used is also gluten-free. For a vegan version, substitute the butter in the cheesecake base and crumble with a dairy-free butter alternative. Replace the cream cheese with a vegan cream cheese substitute. Use flaxseed meal mixed with water as an egg replacement: 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. For the cream, opt for a dairy-free whipping cream. Finally, ensure that your caramel ingredients (sugar, water, non-dairy cream, and vegan butter) meet vegan standards.

Faq

Why is my caramel not turning amber?
Make sure you are not stirring the caramel as it cooks; instead, gently swirl the pan occasionally to even out the heat.
Can I use salted butter for the base?
Yes, salted butter can add a nice contrast to the sweetness, but be mindful of overall salt content in the recipe.
How do I ensure my cheesecake sets properly?
Allow the cheesecake to cool in the oven after baking, then refrigerate for at least 5 hours to achieve the right consistency.
Is there a way to avoid cracks on the surface?
Baking the cheesecake in a water bath can help maintain a consistent temperature and prevent cracks.
How can I make the sea buckthorn curd smoother?
Strain the curd through a fine sieve to remove any lumps and ensure a silky texture.
Can I make the crumble base a day ahead?
Absolutely, you can make the crumble base ahead and keep it in the fridge for up to 24 hours before assembling the cheesecake.