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Chocolate Mascarpone Cheesecake with Peanut Shortbread Crust


For the Crust: 

1 ¼ cup salted, dry roasted peanuts
½ cup (70 g) of Cup4Cup Multipurpose Flour
1 teaspoon (4 g) kosher salt
¼ teaspoon (1 g) baking soda
¼ cup (55 g) brown sugar
¼ cup (50 g) granulated sugar
2 tablespoons (30 g) unsalted butter, softened
1 egg yolk, large
½ teaspoon (5 g) vanilla extract

For the Mascarpone Filling:

1 cup (240 g) sour cream, at room temperature
1/3 cup (30 g) granulated sugar
1/3 cup (30 g) powdered sugar
½ cup (125 g)mascarpone cheese
¾ cup (170 g) cream cheese
1 teaspoon (5 g) vanilla extract
1 cup (232 g) heavy cream

For the Chocolate Ganache:

6 ounces (170 g) high quality dark chocolate chips
¾ cup (174 g) heavy cream
3 tablespoons (60 g) corn syrup


For the Crust: 

1. Preheat oven to 350°F. Spray a 9-inch round springform cake pan with pan spray. (This can also be made in a round pie dish coated with cooking spray).

2. Pulse roasted peanuts in a food processor until coarsely ground. Remove ¼ cup of the ground peanuts and set aside for the garnish. Pulse the remaining peanuts in the food processor until it forms a paste.

3. Place the peanut paste into a medium size bowl and stir in the vanilla extract, both sugars and butter until well combined.

4. Add in the egg yolk to the peanut mixture and mix until well combined.

5. In a separate bowl, mix together Cup4Cup Multipurpose Flour, salt and baking soda. Add the dry mixture into the wet mixture. This will yield a crumbly mixture, do not over mix.

6. Place the crumbly mixture on the bottom of the prepared springform pan and press down to form the crust. Push it up the sides of the pan, so that the crust isn’t too thick on the bottom and evenly distributed along the sides.

7. Bake the crust for 20 minutes or until golden brown. Cool the crust completely before filing.

For the Filling: 

1. Using a stand mixer on medium speed, combine the sour cream, granulated sugar, both cheeses, and the vanilla extract until smooth. To ensure a smooth filling, pass the filling through a sieve to remove residual clumps. Transfer this mixture to a bowl.

2. With a stand mixer, whip together the powdered sugar and heavy cream to medium peaks. Fold the whipped cream into the cheese mixture.

3. Spread the filling evenly on top of the peanut shortbread crust. Freeze for a minimum of 3 hours. Before serving, thaw the cheesecake in the refrigerator for 1 hour.

4. For the chocolate ganache: melt together the chocolate, heavy cream and corn syrup in a pot over medium heat. Whisk until smooth and set aside to cool for 15 minutes before drizzling over cheesecake.

5. To serve, pour the chocolate ganache over the cake and top with the reserved coarsely ground peanuts.