New York cheesecake with peanut butter and chocolate

Ingredients for 1 servings:

• 250 g flour
• 75 g muscovado sugar or brown sugar
• 1 pinch of salt
• 125 g butter
• 1 egg(s)
• 250 g dark chocolate
• 250 g whipped cream
• 1 cube of coconut oil, approx. 25 g each
• 50 g almonds
• 50 g hazelnuts
• 50 g peanuts, roasted, unsalted
• 4 sheets of gelatin
• 3 cups double cream cheese
• 125 g sugar
• 100 g peanut butter
• 3 egg whites
• some flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 14 minutes; Total time approx. 3 hours 59 minutes

Preheat the oven to 200°C (conventional) or 175°C (fan). Place the flour, muscovado sugar, and salt in a mixing bowl and mix together. Add the butter, cut into pieces, and the egg. Then, using a hand mixer, mix the dough into a smooth dough. Cover and refrigerate for about 30 minutes. Dust a work surface with flour, place the dough on it, and roll it out into a 26cm diameter round. Line the bottom of a 26cm springform pan with baking paper and pour the dough into it. Bake in the preheated oven for about 12-14 minutes, then let it cool. Roughly chop the chocolate. Place the cream and coconut oil in a saucepan and heat. Remove from the heat, add the chopped chocolate, and let it melt. Place the almonds and hazelnuts in a dry pan and toast. Then remove, let it cool, and roughly chop. Place a cake ring around the cooled shortcrust pastry base, add half of the chocolate cream, spread it evenly, and smooth it down. Leave about 1 cm free around the edge of the base. Sprinkle 1/3 of the nuts on top and refrigerate for about 30 minutes. Place the gelatine in a bowl of cold water and let it soften. Mix the cream cheese, 50g of sugar, and the peanut butter together with a hand mixer. Place the egg whites in a mixing bowl and beat until stiff peaks form, carefully adding 75g of the sugar. Remove the gelatine from the water, squeeze out any excess liquid, and place it in a saucepan and heat gently until completely dissolved. Add about 4 tablespoons of the cream cheese cream to the gelatine and mix, then add it to the remaining cream and immediately fold it in. Add the egg whites and fold in. Pour the cream onto the base with the chocolate cream, spread it evenly, and smooth it down. Refrigerate again for about 30 minutes. Now stir the remaining chocolate cream until smooth and carefully pour it over the cream cheese mixture, spreading it evenly. Sprinkle the remaining chopped nuts on top and refrigerate for at least 2 hours.