Chilled Snickers Cheesecake

Almond flour, Egg yolk, Water, Cocoa powder, Lupin flour, Allulose, Baking powder without starch, Table salt, Almond milk (unsweetened), Egg, Peanut butter, Water, Allulose, Gelatin, Table salt, Caramel filling (vegan option), Water, Gelatin, Sugar-free milk chocolate, Peanuts

Let it stand: 30 min. Combine the dry ingredients: 5 min. Knead the dough: 5 min. Bake in the oven: 15 min. Cool down: 30 min. Blend or grind: 5 min. Heat on the stove: 10 min. Chill in the refrigerator: 2 h. Heat on the stove: 5 min. Chill in the refrigerator: 2 h. Heat on the stove: 5 min. Chill in the refrigerator: 2 h.

Prepare the allulose caramel filling in advance and chill it fully. For the base, mix almond flour (30 g), cocoa powder (10 g), lupin flour (8 g), allulose (3 g), starch-free baking powder (1 g), and salt (1 g). In a separate small bowl, stir egg yolk (20 g) with water (20 g), add it to the dry ingredients, and mix into a sticky uniform dough.

Roll the dough thin between sheets of film, prick it with a fork, and bake at 160°C for about 12-15 minutes. Cool the base completely, cut out a round matching an 18 cm ring, and place it onto a cake board inside the ring. Line the sides with acetate.

For the filling, bloom gelatin (10 g) in water (60 g) for 20-30 minutes. Combine almond milk (350 g), eggs (120 g), peanut butter (60 g), allulose (25 g), and salt (1 g), then blend until fully smooth. Transfer the mixture to a saucepan, add the bloomed gelatin, and heat gently while stirring until it thickens slightly without boiling.

Reserve 50 g of the hot cream for the caramel layer and another 70 g for the chocolate top. Let the remaining cream cool slightly, spread a very thin first layer over the baked base, and chill briefly so it sets. Then pour in the rest of the peanut cream and chill the cheesecake for 1-2 hours until firm.

For the caramel layer, bloom gelatin (3 g) in water (15 g) and dissolve it. Warm the ready allulose caramel filling (70 g) together with the reserved 50 g of peanut cream, stir in the gelatin, and mix until smooth. Pour this layer over the chilled cheesecake and refrigerate again for 1-2 hours.

For the chocolate layer, warm the reserved 70 g of cream with sugar-free milk chocolate (30 g) until the chocolate melts completely. Stir in roasted peanuts (20 g) and spread the mixture over the cold caramel layer. Chill the cheesecake for another 1-2 hours until the top is fully set, then serve well chilled.