300 g cocoa biscuits
30 g chopped dark chocolate
100 g butter
35 g peanut butter
20 g of honey
200 g peanut butter
50 g of freshly roasted peanuts (unsalted), peeled and chopped
300 g of cream cheese, plain
120 g of icing sugar
380 ml of coconut cream (or cow’s)
½ teaspoon of natural vanilla extract
2 tablespoons cognac
12 g of gelatin
10 dried dates, pitted
2 tablespoons chopped roasted peanuts
1 tablespoon peanut butter
45 g of dark chocolate
3-4 tablespoons coconut cream (or cow’s)
3-4 tablespoons of date syrup (or honey)
Preheat oven to 180°C. Grease a loose-bottom cake pan of 26 cm. In a bowl, stir the chocolate, crushed biscuits, peanut butter and honey. Mash together until well blended. Transfer into the pan and flatten well so as to obtain a smooth, thick pastry case. Bake for 10 minutes, the time to let all ingredients bind. Leave aside do cool completely.
In another bowl, combine the cheese, peanut butter, sugar, vanilla, brandy and peanuts. Dissolve the gelatin in some of the coconut cream and melt in a bain-marie. Whisk it into the above mixture, including the remaining cream. Pour the ready cheese cream over the cooled pastry case. Refrigerate for 5-6 hours (or overnight).
To decorate the cheesecake, a good idea might be to make date paste spritz. For this, melt the chocolate in a water bath with the peanut butter. Off the heat, add the other ingredients. Blitz in a blender until you get a smooth paste. Adjust the thickness with more coconut cream and syrup. The goal is to be able to use a pastry bag and make figures that keep their shape. Spritz some favorite figures on the cheesecake and place a peeled peanut on each.
Refrigerate again and serve the peanut cheesecake in triangular pieces.