Peanut, chocolate, cheescake
This recipe should be committed to memory for the times when the weather is bad outside, someone breaks your heart, or when you want to just eat something light but full of taste that covers all the taste buds. This cheesecake is rich, salty, gooey, sweet, light, fresh, all at the same time. It has all the flavors in one bite, and you need to try it. You can make it paleo or LCHF version, depending on the type of sweetener you use. I like making it with Sukrin, which is zero carb sweetener and LCHF ready. But you can also use coconut sugar for a more paleo version of cheescake.
Now if you don’t like your guests, don’t serve them this cake. Because they will be back for more, I assure you
Recipe for Peanut, chocolate, cheescake
- 4 Tbsp of minced hazelnuts
- 2-3 Tbsp of melted butter or ghee
- 250 grams of cream cheese
- 400 grams of whipping cream
- 6 Tbsp of sweetener (more if you use coconut sugar, because it's less sweet)
- 2 Tbsp of peanut butter (natural, no sweeteners and other additives - just peanuts)
- pinch of salt
- 1 pack of gelatine
- 1 cup of low carb chocolate
- 50 grams of whipping cream
For the base I like to use hazelnuts instead of almonds because they are more crunchy and give you more of a cookie kind of base taste. Besides, they contain less omega 6 fatty acids. I mix them with butter. For the 20cm pan I just take about 4 Tbsp of hazelnuts – minced and 2 tablespoons of butter – melted. It looks like not enough, but work your way around the pan, pushing the base to the edge. It’s the best if it’s really thin. You just need a base to keep the filling up there. Once this is done, put it in a fridge to wait for the glorious filling.
The filling starts with peanut butter, cream cheese, sweetener and salt. Put everything in a mixer and create a creamy heaven. Try to see if sweet and salty are in balance (and try not to eat it all). Then whip the heavy cream and, when it’s almost whipped, add the gelatine, melted in 5 tablespoons of hot water. This will create a firm cream. Put few tablespoons of whipped cream into the peanut and cheese mixture and mix well. Then add the mixture to the rest of the whipping cream with gelatine. Top the base and put it all in fridge.
For the ganache; mix chocolate with the cream on a medium heat until it becomes glossy. Pour when the filling is firm and let it cool a little bit in the fridge.
- no grains
- no sugar