Chocolate Cheesecake

Beat 75 g of softened butter with 60 g of powdered sugar until light and fluffy. Add the egg yolk and continue beating for a couple of minutes.

Sift 115 g of flour, 20 g of cocoa powder and a pinch of salt into the mixture, then stir to combine.

Wrap the dough in plastic wrap, giving it a flat shape as shown in the video, and refrigerate for 30–40 minutes.

Roll out the dough between two sheets of parchment paper, then prick it with a fork. Bake in a preheated oven at 190°C (375°F) for 10–15 minutes. Let it cool.

Grind the cooled crust into crumbs; you can also use a food processor. Add 35 g of softened butter and mix until the mixture sticks together well.

Make a layer of foil from three pieces and cut parchment slightly larger than the ring. Wrap them around the ring, aligning the edges and forming the sides. Generously grease the sides with butter so that the finished cheesecake comes out easily.

Form the sides of the crust with ¾ of the crumbs and the bottom with ¼ of the crumbs. Flatten with a flat-bottomed glass.

Refrigerate the crust for 15–20 minutes. Then bake for 10 minutes at 180°C (350°F) and let it cool completely.

Mix 600 g of room temperature cream cheese with 80 g of sugar. Then add 2 eggs one at a time. Heat 120 g of heavy cream and pour it over 50 g of chocolate. Mix well and add to the main mixture.

Pour the mixture over the cooled crust and bake for 90–120 minutes at 110°C (230°F). Be sure to place another baking dish with hot water on the bottom of the oven.

Leave the cheesecake to cool in the switched-off oven, then cover with plastic wrap and refrigerate overnight.

Melt 120 g of sugar over medium heat, stirring constantly and breaking up any lumps, until the sugar becomes liquid and darkens.

Add 50 g of frozen butter in pieces and stir until it combines with the melted sugar. Pour in 80 g of hot cream and mix.

Remove the caramel from the heat, add ¼ tsp of salt and strain it into a clean bowl.

Carefully remove the cheesecake from the ring or springform pan. Top with 90 g of roasted peanuts and the caramel, using a piping bag or a spoon.