Ingredients
Biscuit
- 60 grams (2.10 ounces) flour
- 35 grams (1.25 ounces) cocoa
- 4 grams (0.15 ounces) baking powder
- 3 grams (0.10 ounces) baking soda
- 130 grams (4.60 ounces) sugar
- 3 grams (0.10 ounces) salt
- 60 grams (2.10 ounces, 1 pc) eggs
- 30 grams (1.05 ounces) butter
- 80 grams (2.80 ounces) milk
- 25 grams (0.90 ounces) cognac
- 60 grams (2.10 ounces) coffee
Praline
- 80 grams (2.80 ounces) sugar
- 90 grams (3.15 ounces) salted peanuts
Cheesecake
- 275 grams (9.70 ounces) cream cheese
- 60 grams (2.10 ounces, 1 pc) eggs
- 40 grams (1.40 ounces) cream (33-35%)
- 160 grams (5.65 ounces) praline
- 10 grams (0.35 ounces) flour
Caramel
- 85 grams (3.00 ounces) sugar
- 40 grams (1.40 ounces) butter
- 60 grams (2.10 ounces) cream (33-35%)
- 100 grams (3.55 ounces) salted peanuts
Filling Creme
- 210 grams (7.40 ounces) cream cheese
- 210 grams (7.40 ounces) cream (33-35%)
- 40 grams (1.40 ounces) powdered sugar
Leveling Creme
- 80 grams (2.80 ounces) butter
- 50 grams (1.75 ounces) powdered sugar
- 15 grams (0.55 ounces) cocoa
- 100 grams (3.55 ounces) dark chocolate
- 230 grams (8.10 ounces) cream cheese
Equipment
- Mixing Bowls
Sturdy mixing bowls are essential. Choose a range of sizes to keep things organized.
- Whisk
A good whisk will help blend ingredients smoothly without leaving lumps.
- Ring Molds (16 cm)
These ensure your cake layers are perfectly round and even. Wrap the bottom with foil to avoid leaks!
- Baking Sheet
A solid baking sheet will provide the stability you need while baking.
- Spatula
Invest in a silicone spatula for smooth mixing and scraping every last bit of goodness.
- Blender
A powerful blender is crucial for turning peanuts into perfect praline paste.
- Stand Mixer
This trusted helper will make whipping creams and batters a breeze.
Instructions
Step 1
1. Making the Biscuit:
Combine the flour, cocoa, baking powder, baking soda, sugar, and salt in a bowl. Mix thoroughly with a whisk. Using a sifter can help ensure even distribution of dry ingredients. Add the egg, milk, melted butter (at room temperature), and cognac to the dry ingredients. Whip the mixture for 2 minutes. Finally, add the very hot coffee and whisk.
Ensure the butter is melted but not hot to avoid cooking the eggs prematurely. Adding hot coffee at the end helps to bloom the cocoa, enhancing the chocolate flavor.
Pour the batter into two ring molds with a diameter of 16 cm (6.3 inches). Wrap the bottom of the rings with foil because the batter is liquid.
Pre-greasing and flouring the molds can facilitate easy removal of the cake later.
Bake the biscuits in a preheated oven at 175°C (347°F) for about 20 to 25 minutes. The biscuits are ready when they spring back upon pressing.
Let the cakes rest in their molds for a couple of minutes before unmolding to avoid breaking.
Remove the hot biscuits from the molds, wrap them in plastic wrap, and place them in the fridge for 5 to 6 hours.
Combine the flour, cocoa, baking powder, baking soda, sugar, and salt in a bowl. Mix thoroughly with a whisk. Using a sifter can help ensure even distribution of dry ingredients. Add the egg, milk, melted butter (at room temperature), and cognac to the dry ingredients. Whip the mixture for 2 minutes. Finally, add the very hot coffee and whisk.
Ensure the butter is melted but not hot to avoid cooking the eggs prematurely. Adding hot coffee at the end helps to bloom the cocoa, enhancing the chocolate flavor.
Pour the batter into two ring molds with a diameter of 16 cm (6.3 inches). Wrap the bottom of the rings with foil because the batter is liquid.
Pre-greasing and flouring the molds can facilitate easy removal of the cake later.
Bake the biscuits in a preheated oven at 175°C (347°F) for about 20 to 25 minutes. The biscuits are ready when they spring back upon pressing.
Let the cakes rest in their molds for a couple of minutes before unmolding to avoid breaking.
Remove the hot biscuits from the molds, wrap them in plastic wrap, and place them in the fridge for 5 to 6 hours.
Step 2
2. Making the Praline:
Pour the sugar into a thick-bottomed saucepan and melt it over medium heat. Add the salted peanuts and mix until caramelized.
First, the caramel will clump, but that's okay. Keep heating it, and it will melt evenly.
Place the caramelized peanuts on a silicone mat to cool completely.
Silicone mats make it easier to peel off the praline when cooled.
Once cooled, break the praline into pieces and grind them in a blender until it forms a paste.
Pour the sugar into a thick-bottomed saucepan and melt it over medium heat. Add the salted peanuts and mix until caramelized.
First, the caramel will clump, but that's okay. Keep heating it, and it will melt evenly.
Place the caramelized peanuts on a silicone mat to cool completely.
Silicone mats make it easier to peel off the praline when cooled.
Once cooled, break the praline into pieces and grind them in a blender until it forms a paste.
Step 3
3. Making the Cheesecake:
Ensure all ingredients are at room temperature. Combine cream cheese, cream, egg, praline, and flour in a bowl. Whip at the minimum mixer speed until smooth.
Avoid overmixing to prevent incorporating too much air.
Spread the mixture into a 16 cm (6.3-inch) diameter ring mold lined with foil and parchment paper at the bottom. Grease the sides with butter.
Bake the cheesecake in a preheated oven at 100°C (212°F) for about 45 minutes. It's done when the center jiggles slightly.
The low and slow baking method ensures a creamy texture.
Cover the cheesecake with cling film and let it cool to room temperature before placing it in the fridge for 5 to 6 hours.
Ensure all ingredients are at room temperature. Combine cream cheese, cream, egg, praline, and flour in a bowl. Whip at the minimum mixer speed until smooth.
Avoid overmixing to prevent incorporating too much air.
Spread the mixture into a 16 cm (6.3-inch) diameter ring mold lined with foil and parchment paper at the bottom. Grease the sides with butter.
Bake the cheesecake in a preheated oven at 100°C (212°F) for about 45 minutes. It's done when the center jiggles slightly.
The low and slow baking method ensures a creamy texture.
Cover the cheesecake with cling film and let it cool to room temperature before placing it in the fridge for 5 to 6 hours.
Step 4
4. Making the Caramel:
Pour the sugar into a thick-bottomed saucepan and melt it over medium heat. Do not stir with a spatula.
Once the edges start to melt, you can swirl the pan gently to evenly melt the sugar.
Add cold butter, cut into small cubes, and mix. Carefully pour in the hot cream and mix the caramel. Boil over medium heat for about 2 minutes.
Adding hot cream minimizes the risk of the caramel seizing.
Pour the finished caramel into a bowl and let it cool completely for 4 to 5 hours until thickened.
Pour the sugar into a thick-bottomed saucepan and melt it over medium heat. Do not stir with a spatula.
Once the edges start to melt, you can swirl the pan gently to evenly melt the sugar.
Add cold butter, cut into small cubes, and mix. Carefully pour in the hot cream and mix the caramel. Boil over medium heat for about 2 minutes.
Adding hot cream minimizes the risk of the caramel seizing.
Pour the finished caramel into a bowl and let it cool completely for 4 to 5 hours until thickened.
Step 5
5. Making the Filling Creme:
Combine cold cream cheese, cream, and powdered sugar in a bowl. Whip at maximum speed until fluffy and thickened.
Cold ingredients help achieve a stable and airy texture.
Combine cold cream cheese, cream, and powdered sugar in a bowl. Whip at maximum speed until fluffy and thickened.
Cold ingredients help achieve a stable and airy texture.
Step 6
6. Assembling the Cake:
Use a high ring mold lined with acetate foil for easy assembly. Place the first biscuit layer at the bottom.
Spread a layer of filling creme, creating a border around the edge. Add salted peanuts in the middle and pour in the caramel.
Gently place the cheesecake on top. Make a rim of filling creme on top of the cheesecake and spread the remaining peanuts and caramel in the middle. Add another layer of filling creme and cover with the second biscuit layer.
Cover the assembled cake with cling film and refrigerate overnight.
Using acetate helps in smooth assembly and easy removal of the cake.
Use a high ring mold lined with acetate foil for easy assembly. Place the first biscuit layer at the bottom.
Spread a layer of filling creme, creating a border around the edge. Add salted peanuts in the middle and pour in the caramel.
Gently place the cheesecake on top. Make a rim of filling creme on top of the cheesecake and spread the remaining peanuts and caramel in the middle. Add another layer of filling creme and cover with the second biscuit layer.
Cover the assembled cake with cling film and refrigerate overnight.
Using acetate helps in smooth assembly and easy removal of the cake.
Step 7
7. Making the Leveling Creme:
Combine room-temperature butter, powdered sugar, and cocoa in a bowl. Whip for 5 to 7 minutes until the mixture lightens and becomes airy.
Add melted, room-temperature dark chocolate and whisk again. Finally, add cream cheese and whip until smooth.
If the creme hardens too much, warm it slightly in the microwave for a smoother application.
Combine room-temperature butter, powdered sugar, and cocoa in a bowl. Whip for 5 to 7 minutes until the mixture lightens and becomes airy.
Add melted, room-temperature dark chocolate and whisk again. Finally, add cream cheese and whip until smooth.
If the creme hardens too much, warm it slightly in the microwave for a smoother application.
Step 8
8. Final Assembly and Decoration:
Remove the cake from the ring mold and level with the leveling creme. Decorate as desired. Bon Appetit!
Remove the cake from the ring mold and level with the leveling creme. Decorate as desired. Bon Appetit!
Servings
Picture this: a cozy afternoon with friends, a slice of our divine chocolate peanut praline cheesecake on your plate, and a steaming cup of coffee in hand. 🍰☕️ *Pure bliss!* This cake isn't just a dessert; it's an experience! Serve it chilled with a dollop of whipped cream or a drizzle of extra caramel for that extra *oomph*. For a touch of elegance, garnish with a sprig of mint and a dusting of cocoa powder.
Hosting a dinner party? *Wow* your guests by pairing this cheesecake with a smooth dessert wine. Not only does it enhance the flavors, but it also turns an ordinary gathering into a chic affair. For added flair, serve with a side of fresh berries. The tartness complements the rich, sweet flavors perfectly, balancing the entire dessert profile.
And for those lazy weekend brunches, nothing says indulgence like starting your day with a slice of cheesecake! Coupled with some crispy bacon or scrambled eggs, it's a perfect blend of sweet and savory that will leave everyone raving. Bon appétit! 🥂🍓🥂
Hosting a dinner party? *Wow* your guests by pairing this cheesecake with a smooth dessert wine. Not only does it enhance the flavors, but it also turns an ordinary gathering into a chic affair. For added flair, serve with a side of fresh berries. The tartness complements the rich, sweet flavors perfectly, balancing the entire dessert profile.
And for those lazy weekend brunches, nothing says indulgence like starting your day with a slice of cheesecake! Coupled with some crispy bacon or scrambled eggs, it's a perfect blend of sweet and savory that will leave everyone raving. Bon appétit! 🥂🍓🥂
Variations
Going Gluten-Free? 🌾🚫
Simply swap out the regular flour with your favorite gluten-free flour blend on a 1:1 ratio. The texture remains *velvety smooth* and utterly delicious.
Vegan Twist 🌱 For a cruelty-free version, replace the cream cheese with a vegan cream cheese alternative and the cream with coconut cream. Use flax eggs instead of regular eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). You'll be amazed at how scrumptious and lush this vegan adaptation can be!
Extra Tips! Don't forget to double-check all your ingredients to ensure they are certified gluten-free or vegan. Tiny details make a huge difference!
Vegan Twist 🌱 For a cruelty-free version, replace the cream cheese with a vegan cream cheese alternative and the cream with coconut cream. Use flax eggs instead of regular eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). You'll be amazed at how scrumptious and lush this vegan adaptation can be!
Extra Tips! Don't forget to double-check all your ingredients to ensure they are certified gluten-free or vegan. Tiny details make a huge difference!
Faq
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How do I prevent my biscuit base from crumbling?
Make sure to mix your base ingredients thoroughly and wrap the mold tightly with foil to avoid leaks.
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Can I substitute dairy cream with a non-dairy version?
Absolutely! Coconut cream works wonderfully and brings a slight tropical twist to the flavor.
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What's the best way to ensure my praline turns out smooth?
Ensure your blender is powerful enough to break down the peanuts completely, and blend until the paste is silky.
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How do I avoid overcooking the caramel?
Keep a close eye on it and stir gently to avoid burning. Aim for that perfect amber color.
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Can I make the cheesecake ahead of time?
Yes, it actually tastes better after setting in the fridge overnight, allowing the flavors to meld beautifully.
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What's a quick fix if my leveling crème firms up too much?
Just pop it in the microwave for a few seconds, and it will be workable again!
Nutrition facts
“NOT A SNICKERS” CAKE
Recipe Yield:8 servings
Calories:Approximately 450 calories per serving
Calories (Min - Max):400 - 500
Total Fat:30g
Saturated Fat:17g
Protein:8g
Total Carbohydrate:50g
Total Sugars:37g
