Caramel Peanut Cheesecake
very easy
120 mins
120 mins
Ingredients
- 100 g Butter
- 150 g crispy biscuits with peanuts in caramel
- 75 g Cornstarch
- 500 g Sugar
- 1 package Vanillin sugar
- 200 g Peanut cream
- 1 kg Edible quark (20 % fat in dry matter)
- 200 g Whipped cream
- 2 Eggs (size M)
- 100 g unsalted peanut kernels
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
Melt butter, crumble cookies. Mix the crumbs with the butter. Wrap the bottom edge of a springform pan (26 cm Ø) first with cling film then with aluminium foil. Put the crumbs in the tin and press them to a flat bottom.
- 2
Chill for about 30 minutes.
- 3
Fill the fat pan of the oven about 1 cm high with boiling water. Put it into the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) on the middle shelf. Mix starch, 200 g sugar, vanillin sugar, peanut cream and quark with the whisks of the hand mixer.
- 4
Stir in cream and eggs.
- 5
Pour the quark mixture onto the crumbs in the springform pan and smooth it down. Place the pan in the fat pan and bake for about 10 minutes. Then reduce oven temperature (electric oven: 125 °C/gas: see manufacturer) and bake for another 1 1/4 hours.
- 6
Take the cake out of the oven and let it cool down on a cake rack for about 1 hour. Then remove the cake from the edge of the springform pan and take it out of the pan, leave to cool for about 1 hour.
- 7
Bring 300 g sugar and 100 ml water to the boil before serving. Simmer for about 10 minutes while stirring until the caramel has reached an appealing consistency and colour. Cut the cake into pieces. Coarsely chop the peanuts.
- 8
Spread caramel on the cake pieces and sprinkle with nuts immediately.
Nutrition Facts
460 kcal
47 g
24 g
14 g
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