Spiced Donkwa Velvet Cheesecake
with Salted Caramel
A cool, satin-smooth vanilla cheesecake on a toasted, peppery Donkwa crust, finished with crisp crumbs and warm salted caramel.
This is an early recipe from SmokeyPan’s forthcoming cookbook.
Give it time.
This cheesecake is built on contrast: a calm, creamy center against a toasted Donkwa crust warmed with ginger, pepper and clove. The filling stays deliberately classic, allowing the peanut character to come through in the crust and final crumb.
Keep the caramel for the plate so the topping remains crisp, and give the cheesecake its full overnight chill. The flavor settles, the texture tightens and every slice cuts beautifully.
Make the DonkwaAPPROX. 600 G · OPEN +
INGREDIENTS
- 280 g fine yellow cornmeal
- 120 g granulated sugar
- 200–240 g smooth peanut butter
- 1½ tsp ground ginger
- ¼ cup crushed dried pepper
- 1 tbsp ground cloves
- ½ tsp fine salt
METHOD
Toast the cornmeal in a dry pan over medium-low heat, stirring continuously for about 15 minutes, until golden and nutty but not brown. Cool completely.
Pulse the cornmeal, sugar, ginger, pepper, cloves and salt in a food processor until evenly combined.
Mix in 200 g peanut butter by hand. The mixture should clump when squeezed but break apart easily.
If it remains powdery, add peanut butter in 20 g portions, stopping at 240 g.
What you’ll need.
Use a 9 × 2.7-inch springform pan. Bring all filling ingredients to room temperature before you begin for the smoothest texture.
Numbered method
Build the crust
Heat the oven to 175°C / 350°F. Line the base of the pan with parchment and lightly grease the sides.
Mix 300 g Donkwa with the melted butter. Press firmly and evenly into the base and bake for 8–10 minutes. Cool, then reduce the oven to 160°C / 325°F. Keep the reserved 100 g Donkwa butter-free for the finish.
Mix the filling
Beat the cream cheese on low speed until completely smooth. Scrape down the bowl.
Combine the sugar and cornstarch, then mix them into the cream cheese on low speed.
Add the sour cream, vanilla, lemon juice and salt. Mix only until smooth.
Add the eggs gradually, mixing on low just until incorporated. Pour over the cooled crust and tap the pan gently to release large air bubbles.
Bake and chill
Wrap the outside of the springform pan securely with 2–3 layers of heavy-duty foil. Place it in a roasting pan and add hot water halfway up the sides.
Bake at 160°C / 325°F for 70–85 minutes, checking at 70 minutes. The edges should be set while the center still has a gentle, controlled jiggle.
Turn off the oven, crack the door and leave the cheesecake inside for 45 minutes.
Remove from the water bath and cool completely at room temperature. Cover and refrigerate for at least 8 hours, preferably overnight.
Make the caramel
Melt the sugar in a saucepan over medium heat until amber, swirling the pan when necessary.
Carefully whisk in the butter. Slowly add the warm cream; the mixture will bubble strongly. Simmer for 1 minute.
Remove from the heat, stir in the salt and vanilla, and cool until pourable.
Finish
Release the fully chilled cheesecake. Cover with the reserved 100 g Donkwa crumbs, roasted peanuts and a light pinch of flaky salt. Slice with a hot, clean knife and drizzle the caramel over each plated slice.
Caramel on the plate.
Serve cold or let each slice stand for 10–15 minutes before plating. Spoon the caramel around or over the cut slice just before serving.
Keep it beautifully chilled.
Cover and refrigerate for up to 5 days. Store the caramel separately and return it to a pourable consistency before serving. Freeze untopped slices for up to 1 month.
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