for 8 pieces

Potatoes

300 g	Blaue St. Galler potatoes (blue potatoes), peeled, chopped
	salted water, boiling

Chocolate

80 g	white chocolate, cut into pieces

Base

120 g	salted, roasted peanuts
¾ tsp	cinnamon

Cream cheese and potato mixture

200 g	double cream cheese
150 g	cream quark
180 g	red currant jelly
½ tsp	bourbon vanilla powder
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 ½ tbsp	water, boiling

Serve

20 g	white chocolate, shaved

How it's done

Potatoes

Cook the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, pass through a food mill into a bowl.

Chocolate

Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth.

Base

Place the melted chocolate, peanuts and cinnamon into the food processor, blitz until sticky. Transfer the mixture to the prepared tin, press down firmly with the back of a spoon.

Cream cheese and potato mixture

Place the cream cheese, quark, redcurrant jelly and vanilla in a tall container, puree. Dissolve the gelatine in the water, mix with 3 tbsp of the cream cheese mixture and immediately stir into the remaining cream cheese mixture. Add the potatoes, puree. Transfer the cream cheese and potato mixture to the tin, cover and chill for at least 4 hrs.

Serve

Take the cheesecake out of the fridge, remove from the tin. Top with the chocolate, cut into 8 slices, serve.

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