Cloud Cheesecake with Peanut Butter and Salted Caramel

Prepare the pan: use a springform pan with a diameter of 20-22 cm. Line the bottom with a strip of parchment paper (cut a circle of paper to fit the bottom) — this will make it easier to remove the cheesecake. If you have an adjustable ring, lightly grease the sides of the pan with butter (a thin layer).

Crush the biscuits: place 200 g of biscuits in a large ziplock bag and seal it. Hit it evenly with a rolling pin, making 8-12 strikes, until there are no large pieces left (small clumps are fine). Alternative: use a food processor and grind the cookies into a fine, even crumb for 20-30 seconds.

Melt the butter: in a small saucepan or in the microwave, melt 100 g of butter (from a total of 140 g). Do not bring to a boil, just to a liquid consistency. Set aside for 1-2 minutes to stop cooking, but remain liquid.

Combine: transfer the crushed biscuits to a large bowl, pour in the melted butter and 2 tablespoons (about 30 g) of peanut butter (use the remaining peanut butter for the filling and caramel). Stir with a spoon or spatula until all the crumbs are moist and the mixture starts to clump together - about 1-2 minutes. The mixture should slightly stick to your finger when you press it.

Forming the base: transfer the crumble to the prepared springform pan. Use the back of a spoon or a glass to evenly and firmly press down the base and about 1.5 cm of the edges. Press for 2-3 minutes until the base is compact and smooth. Place in the refrigerator for at least 15 minutes to set.

Prepare the cheeses: take the cream cheese (600 g) and mascarpone (200 g) out of the fridge at least 45-60 minutes before mixing, so they reach room temperature. Soft cheese mixes smoothly and you will avoid lumps. If you're short on time, cut the cheeses into smaller pieces and wait 20 minutes.

Beat the cheese mixture: in a large bowl, blend the cream cheese and mascarpone on low speed for 1 minute to aerate. Add 100 g of peanut butter, 100 g of powdered sugar, and 10 ml of vanilla extract. Increase the speed to medium and mix for 2-3 minutes until the mixture is smooth, creamy, and lump-free. Scrape the sides of the bowl with a spatula and mix briefly again if needed.

Whip the cream: in a separate, well-chilled bowl, whip 200 ml of 30% cream to soft peaks (about 2-3 minutes on medium speed). Indication: when you turn the bowl slightly upside down, the cream should not run off, and the surface will be wavy but not stiff.

Gelatin stabilization: sprinkle 10 g of gelatin into 50 ml of cold water, gently mix and let it sit for 5 minutes until it swells. Then heat this mixture over steam (a bowl over a pot of gently boiling water) or for 8-12 seconds in the microwave on medium power - until the gelatin becomes liquid and clear. Do not bring to a boil. After heating, pour 1-2 tablespoons (15-30 ml) of liquid, hot whipped cream into the gelatin, stir quickly, and then slowly add the entire mixture to the cheese mixture, blending on low speed for 20-30 seconds to evenly distribute the gelatin.

Combine everything: add the whipped cream to the cheese mixture and gently, but thoroughly, fold it in with a spatula (in three portions: place 1/3 of the cream in the center, scoop it from the bottom with the spatula and move it to the top — repeat). The goal is to maintain the aeration, not to mix vigorously. The mixture should be creamy, slightly fluffy, and uniform.

Prepare the caramel: in a small saucepan over medium heat, add 80 g of brown sugar and heat without stirring for 3-5 minutes, until the sugar starts to melt and takes on an amber color. Once most of the sugar has dissolved, add 40 g of butter (part of the previously measured butter) and stir with a wooden spoon until combined (about 1 minute). Note: greasy bubbles may splatter.

Finishing the caramel: remove the saucepan from the heat and carefully pour in 60 ml of warm cream (you can heat it up beforehand). Stir vigorously until the sauce becomes smooth. Add 60 g of peanut butter and mix until fully combined. Set aside for 10 minutes to cool slightly — the caramel should be thick but still liquid.

Assembling the cheesecake: take the crust out of the fridge. Pour about 2/3 of the prepared cheese mixture onto the cooled crust — spread it evenly with a spatula. Then, using a teaspoon, place 6-8 small dollops of caramel (use about half of the caramel). Gently drag a toothpick or knife through the mixture, creating decorative swirls (3-4 swipes in different directions). Finally, spread the remaining cheese mixture, smooth the surface, and drizzle the rest of the caramel around in thin lines or spots.

Cooling: cover the cheesecake with plastic wrap (without touching the surface — if you place the wrap, first insert a few sticks so it doesn't touch the mixture) and place it in the refrigerator for at least 6 hours, preferably overnight. The gelatin mixture needs time to set properly. After 6 hours, the consistency should be firm but creamy.

Decoration and serving: before serving, decorate the top with crushed roasted nuts (50 g) and dark chocolate shavings (50 g). Sprinkle sporadically with 1-2 pinches of sea salt for contrast. Using a sharp knife dipped in hot water (and dried), cut into slices - first, trim the edge of the mold around the perimeter with the knife, then remove the ring.

Optional additions: for a 'sweet-blog' effect, you can drizzle an extra teaspoon of caramel over each piece before serving. Additionally, you can add fresh fruits (raspberries) for color or whipped cream alongside the cake.