This Smoked Peanut Butter & Pecan Cheesecake represents a sophisticated evolution of the no-bake pastry tradition of the United States.
The inspiration is rooted in the dessert traditions of the Southern United States, where the contrast between the savoriness of peanut butter and the crunchiness of pecans is a gastronomic staple.
However, this interpretation goes further by integrating liquid smoke to evoke the aromatic profile typical of American barbecue, transforming a classic homemade dish into a complex and modern sensory experience.
The choice to present the dessert in deconstructed form responds to a trend born in haute cuisine in the late 1990s and early 2000s, made famous by pioneering chefs like Ferran Adrià.
Deconstructing does not simply mean separating the elements, but analyzing the components of a classic recipe (the crunchy base, the dense cream, the garnish) to reconstruct them so that each texture and aromatic nuance is highlighted individually.
In this version, serving the dessert in a shot glass is not just an aesthetic choice but a functional one: the narrow shape of the glass concentrates the volatile smoke molecules towards the nose, while the spoon allows you to gather each layer vertically, ensuring the perfect balance between the savory kick of the peanuts and the woody note of the smoke.
It’s a tribute to American tradition, reinterpreted through the rigor of contemporary technique.
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 10 Servings
- Cooking methods: No bake
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 9 oz digestive biscuits (type Digestive)
- 1 cup pecans
- 4 oz melted butter
- 1 pinch salt
- 18 oz cream cheese
- 1.25 cups powdered sugar
- 4 drops liquid smoke
- 1 cup heavy whipping cream
- to taste maple syrup
- 1 tbsp peanut butter
Tools
- 1 Springform Pan 8 or 9 inches
- 10 Shot Glasses for grappa
Steps
The Crumble: Coarsely chop the biscuits and pecans (1/2 cup). In a bowl, combine them with the melted butter and salt. Mix until you achieve a wet sand-like texture, place in the pan, and refrigerate for 30 minutes.
The Cream: Work the cream cheese with the powdered sugar. Add the liquid smoke and mix well.
The Mousse: In a separate bowl, whip the cream until stiff peaks form. Gently fold it into the cream cheese mixture with a spatula, using upward movements to maintain the air.
Pour the mousse over the crumble.
Cover with plastic wrap and let it rest in the refrigerator for at least overnight. Then, distribute the maple syrup on top, the remaining whole toasted pecans (1 cup), and the peanut butter in the center.
When serving, “dismantle” the pan to reconstruct the dessert in the shot glass.Serve the shot glass well chilled, but toast the pecans at the last moment for a thermal contrast (hot-cold) that enhances the smoky aroma.
