Caramel Peanut Cheesecake

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the bottom, melt butter in a small pot, remove from heat. Put the biscuits in a freezer bag, seal well and crumble finely with a cake roll. Mix the cookie crumbs with butter. Wrap the bottom edge of the springform pan tightly with aluminium foil (see

2. 2

   tip below). Pour the crumb-butter mix into the mould and press it into a flat base with a tablespoon. Chill for about 30 minutes.

3. 3

   Preheat for the cheesecake oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Cream quark, peanut cream, sugar, vanilla sugar and starch with the whisks of the mixer.

4. 4

   Stir in the eggs one by one. Finally stir in cream. Pour the cheesecake mixture into the mould. Smooth with a dough scraper.

5. 5

   Slide the grease pan of the oven onto the middle rail. Place the springform pan on the fat pan. Pour boiling water about 1 cm high into the fat pan. (The water bath prevents your cheesecake from getting unsightly cracks.) Bake cheesecake in the hot oven for about 10 minutes.

6. 6

   Then switch down the oven (electric cooker: 120 °C/circulating air: 100 °C/gas: see manufacturer). Bake the cheesecake for another 1 1⁄4 hours. Remove the cake from the oven and let it cool down on a cake rack for about 40 minutes.

7. 7

   Use a damp kitchen knife to remove the cake from the edge of the mould and lift it out of the mould. Place in the refrigerator for about 1 hour.

8. 8

   For the topping, roughly chop the peanuts just before serving. Caramelise the sugar in a large pot. Only start stirring when the sugar has completely liquefied and is golden yellow. Remove from the heat.

9. 9

   Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.