Peanut & Salted Caramel Cheesecake

Method

Note. Pan conversion: the quantities are for a 20 cm springform pan. For a different size — say a 26 cm one — use the calculator above: set the diameter and the servings and all quantities adjust themselves. 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 (180 g) 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 60 cm of strip for the 20 cm pan, 80 cm for the 26 cm one.
   • You can hold the ring closed from the outside — not touching the cake — with masking tape.

   

3. Base

   • In a food processor, grind the cookies (100 g), salted peanuts (27 g) and chopped chocolate (33 g) to a fine powder.
   • Add the Vallé Pasticceria (the 37 g) at room temperature, cubed, and keep blending: the friction is enough to work it in to a sandy mixture.
   • 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 (30 g), melted coconut oil (the 30 g) and water (30 g), 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) and the agar agar (2 g).
   • 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 (200 g), the peanut butter (120 g) and the powdered sugar (35 g), 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 (the 46 g) into small pieces (~1 cm); also cut the coconut oil (the 22 g) if it’s solid.
   • Warm the vegan whippable cream (the 75 g) without boiling it, keeping it around 80°. You can leave the whisk in it to pre-warm.
   • Put the glucose syrup (12 g) and the sugar (65 g) in a small saucepan over low heat, without stirring with any utensil: just move the pan to spread them 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 (so the sugar doesn’t harden on the whisk). Careful: it’ll bubble up quite violently — pour the cream in slowly, and only add the whisk once there’s already enough cream in the pan.
   • 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 (2 g) 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.