Ingredients
Shortcrust base
- Ground nuts: to taste
- Peanuts: 50 grams (1.75 ounces)
- Sugar: 50 grams (1.75 ounces)
- Butter: 75 grams (2.65 ounces)
- Egg yolk: 1 piece
- Flour: 120 grams (4.25 ounces)
- Powdered sugar: 30 grams (1.05 ounces)
- Baking powder: 0.5 teaspoon
- Salt: a pinch
- Ground nuts: 100 grams (3.5 ounces)
- Milk: 40 grams (1.4 ounces, 2.7 tablespoons)
Cheesecake
- Cream cheese: 600 grams (21.2 ounces)
- Peanut butter: 100 grams (3.5 ounces)
- Milk: 60 grams (2.1 ounces, 4 tablespoons)
- Eggs: 2 pieces
- Sugar: 100 grams (3.5 ounces)
Caramel
- Sugar: 220 grams (7.75 ounces)
- Orange juice: 60 grams (2.1 ounces, 4 tablespoons)
- Cream: 60 grams (2.1 ounces, 4 tablespoons)
- Butter: 60 grams (2.1 ounces, 4 tablespoons)
- Peanuts: 130 grams (4.6 ounces)
Equipment
- 16cm springform pan
A good quality springform pan is essential for easy removal of your cheesecake. Make sure it's tight-fitting to prevent leaks.
- Large mixing bowls
Having multiple large mixing bowls can help keep ingredients organized and make the mixing process smoother.
- Electric mixer
An electric mixer, either handheld or stand, will save you time and ensure a smooth, consistent batter.
- Blender or food processor
You'll need this to grind the nuts to the right consistency for your crust and candy topping.
- Silicone spatula
A silicone spatula is perfect for mixing and scraping bowls clean, ensuring no goodness goes to waste.
- Saucepan
Use a heavy-bottomed saucepan for making the caramel. This helps distribute the heat evenly, reducing the risk of burning.
Instructions
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Step 12
Servings
Variations
Faq
- How do I know when my cheesecake is done baking?
You’ll know the cheesecake is done when the edges are set, but the center still has a slight wobble. It will firm up as it cools.
- Can I make this recipe without a springform pan?
Yes, but a springform pan is recommended for the easiest removal. If you use a regular pan, make sure to grease it well and line the bottom with parchment paper.
- How can I prevent my cheesecake from cracking?
Ensure your ingredients are at room temperature, avoid overmixing, and let the cheesecake cool gradually in the oven to prevent cracks.
- Can I use a different type of nut for the crust?
Absolutely! Feel free to substitute with almonds, cashews, or any other nut you prefer.
- What's the best way to store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it.
- Can I make the caramel ahead of time?
Yes, you can make the caramel a day in advance. Just reheat it gently until it's pourable before adding it to the cheesecake.