he calculation in the recipe is for a 16cm mold.
- To make the ground nuts, rinse raw peanuts, dry in a dry frying pan until golden brown, peel and pour on a silicone mat.
- Melt the sugar over a medium-high heat until bright golden and pour over the nuts. Let cool. Grind in a blender until fine crumbs.
- For the cake base, stir the soft butter and confectioners sugar with a spatula. Add egg yolks and stir again. Sift all dry ingredients and the ground nuts.
- Quickly knead the dough into a ball and refrigerate for two hours. Roll out the dough thinly and bake at 180C (355F) until golden brown (15-20 minutes). Let the base cool and grind in a kitchen machine to small crumbs.
- Put the crumbs into a bowl and start adding milk gradually. The dough should resemble modelling clay, not fall apart and be easy to mold. You may use much less or more milk than indicated in the recipe, it's OK.
- Firm the mass in an even layer on the bottom and sides into a mold (d = 16cm) and bake at 180C (355F) for 10 minutes. Then make cake filling. All ingredients are at room temperature. Mix the cream cheese with sugar and peanut butter.
- Add eggs one at a time, stirring each time until smooth. At the end, add milk and mix again. Put the filling on the base and bake at 110C (230F) for 2 hours. Let cool in the oven, then in the refrigerator for about 6 hours.
- Decorate with caramel: combine sugar and juice in a saucepan and bring to an amber color over medium-high heat. Remove from the stove and add hot cream.
- Let stand for 20 seconds and stir with a silicone spatula. BE CAREFUL, THE MIXTURE WILL BURL, DO NOT BURN YOURSELF! Add butter, stir again. At the end add the nuts and stir.
- Let the caramel cool, and pour over the cold cheesecake. Put the cheesecake in the fridge for 2 hours. Remove it from the mold, and serve.