Three-layer raspberry & peanut cheesecake

This delicious dessert will be a wonderful addition to your collection.
fun__bun
Recipe by:

fun__bun

Three-layer raspberry & peanut cheesecake

Ingredients

Shortcrust base
cookies
350g
12.25oz
1.40cup
23.45tbsp
butter
50g
1.75oz
3.35tbsp
milk
20g
0.68fl oz
freeze-dried raspberries
40g
1.40oz
2.68tbsp
Cheese mass
eggs
2pc
cream cheese
600g
21oz
2.40cup
40.20tbsp
powdered sugar
120g
4.20oz
0.48cup
8tbsp
vanilla
to taste
starch
30g
1.05oz
2tbsp
heavy cream 33%
100g
3.38fl oz
Topping
peanut butter
70g
2.45oz
0.28cup
4.69tbsp
raspberry puree
70g
2.45oz
0.28cup
4.69tbsp
starch
5g
0.18oz
0.34tbsp
Raspberry mousse
raspberry puree
150g
5.25oz
0.60cup
10tbsp
white chocolate
70g
2.45oz
0.28cup
4.69tbsp
sugar
40g
1.40oz
2.68tbsp
heavy cream 33%
100g
3.38fl oz
gelatin 200 bloom
6g
0.21oz
0.40tbsp
water
30g
1.01fl oz

Method

The diameter of the cheesecake is 18cm, the height is 6cm. The weight without decor is 1.8kg.
Bake the cheesecake at 248F on top/bottom mode without convection for about 2 hours (+-10/15 min).

Shortcrust base

Melt the butter, and combine all the ingredients. Make the base (the bottom and the sides).

Cheese mass

All the ingredients should be at room temperature!

  1. Dissolve the starch in some water. Bring the raspberry puree to a boil, add the diluted starch in a thin stream, and boil until thick, stirring constantly. Cool down.
  2. Prepare the cheese portion. Mix the powdered sugar  with starch. Put the cheese in the mixer bowl, add the mixture of powdered sugar and starch, and mix at low speed with the paddle attachment until it is completely combined. Stop the mixer and use a spatula to collect the powder from the bottom, helping the mixer. Once the cheese and powder are well mixed, add the eggs one at a time. Poured in the first egg and mixed well, then the second. Finally, add the cream and mix everything well again. It's important not to whip!
  3. Now we divide the mass into 2 equal parts. In one part we mix the prepared raspberry puree (if you want a more saturated color, then use a drop of red dye). In the second part, stir in the peanut butter.
  4. On the bottom of the prepared base, spread the raspberry cheesecake and carefully level it.
  5. Spread the peanut cheesecake evenly on top using a pastry bag. Also gently level it.
  6. Bake until tender.
  7. After the cheesecake is ready, turn off the oven and let it cool with the door closed for about 20 minutes, then open the door and let it think for another 10 minutes, after which you can take it out on the table and let it cool completely.
  8. Cover it with foil or foil in contact and put to full maturation in the fridge for at least 8-12 hours.

Raspberry mousse

  1. To prepare the mousse, soak the gelatin, and set aside.
  2. Mix raspberry puree and sugar in a saucepan, and bring it to a boil.
  3. Dissolve white chocolate in hot puree, if necessary, mash with a blender.
  4. Next, dissolve the soaked gelatin in this warm mass.
  5. Half beat the cream until thick sour cream.
  6. Combine the berry and chocolate portion with the cream.

After complete assembly, let the cheesecake harden in the fridge for about 2-4 hours, and decorate it at your discretion.