Peanut & Salted Caramel Cheesecake

Method

Note. Pan conversion: the quantities (8 servings) are for a 20 cm springform pan; for a 26 cm pan set the servings to 14 (factor (26/20)² ≈ 1.69). Agar agar test: if it isn’t fresh, dissolve 1 g in 100 ml water, boil for 1 minute, pour onto a saucer and chill for 10 minutes — if it sets firm you’re good; if it stays soft, increase the dose by 50%; if it doesn’t set, discard it.

1. Soaking (the night before)
   • Soak the raw cashews in cold water, covered, for 6-8 hours (or 1 hour in boiling water).
2. Prepare the pan
   • Line the base and sides of the springform pan with parchment paper (a circle for the base, a strip for the side): about 62 cm of strip for the 20 cm pan, 82 cm for the 26 cm one.
   • You can hold the ring closed from the outside with masking tape.
3. Base
   • In a food processor, grind the cookies, salted peanuts and chopped chocolate to a fine powder.
   • Add the Vallé Pasticceria at room temperature, cubed, and keep blending: the friction is enough to work it in to a sandy mixture.
   • If your processor is weak or the Vallé is cold, melt it first over a bain-marie or in the microwave, then pour it over the dry mix.
   • Press into the base of the pan, compacting well with a meat mallet or a spoon. Chill for 30 minutes.
4. Cashew “mascarpone”
   • Drain and rinse the soaked cashews well.
   • Blend at high speed with the lemon juice, melted coconut oil and water, stopping to scrape down the sides.
   • Blend for at least 3-4 minutes total, until completely smooth (if you can still feel grains, keep going).
   • Set aside at room temperature.
5. Filling — activating the agar agar
   • In a small saucepan combine the vegan whippable cream (the 100 g; 175 g for the 26 cm version) and the agar agar.
   • Whisk, bring to a gentle boil and keep it simmering for 2 minutes (if it doesn’t boil enough, it won’t set).
   • Turn off the heat and let it cool for 5-10 minutes without letting it solidify — keep it above 40°.
6. Filling — assembly
   • In the same blender used for the “mascarpone”, add the vegan cream cheese, the peanut butter and the powdered sugar, and blend until smooth.
   • Pour in the warm (but still liquid) agar cream in a thin stream while mixing, to avoid lumps: work quickly, as the agar starts to set below ~40 °C.
   • Pour straight onto the chilled base and level the top. Have faith — it’s not too runny! 😊
   • If it’s hard to level, come back to it now and then as it chills.
   • Refrigerate for at least 6 hours (overnight is better).
7. Salted caramel — cooking the sugar
   • Cut the Vallé Pasticceria into small pieces (~1 cm); also cut the coconut oil if it’s solid.
   • Warm the vegan whippable cream (the 75 g; 131 g for the 26 cm version) without boiling it, keeping it around 80°. You can leave the whisk in it to pre-warm.
   • Put the sugar in a small saucepan over low heat, without stirring with any utensil: just move the pan to spread it over the base. The sugar will melt slowly — never stir it with a utensil, it would crystallize instantly.
8. Salted caramel — emulsion and finishing
   • Once the sugar is fully melted and golden, take it off the heat and pour in the hot cream in a thin stream, whisking from the cream towards the sugar (this avoids spatter and lumps).
   • Add the cubed Vallé and the coconut oil together, and whisk until everything has melted and the emulsion is smooth and glossy (30-60 seconds). Add the salt last.
   • Let it cool to at least 28-30° (it should stay pourable, like a thick syrup).
9. Decorate and serve
   • Pour the caramel over the cake.
   • Decorate with salted peanuts (chopped, if you like) and a few chocolate curls (run a peeler along the edge of the bar).
   • Keep refrigerated until serving.
   • It’s even better the next day: the flavors meld and the structure stabilizes.

A vegan version adapted from the peanut butter & salted caramel cheesecake by Cinque quarti d’arancia.