Cheesecake with peanuts and caramel a fantastic combination of salty and sweet, an irresistible cheesecake combined with mascarpone and white chocolate, and caramel syrup gives an extra note. You have to make it. Follow recipe.
Ingredients: mold 25 cm, very easy, total time: 45 min, 10 persons
Caramel:
200 g sugar
4 Tbsp water
250 ml neutral milk cooking cream
1/2 tsp salt
Base Crust:
300 g ground biscuits
100 g coarsely roasted ground peanuts
200 g melted butter
3 full Tbsp powdered sugar
8 Tbsp milk
Cream:
500 ml of sweet sour cream
4-5 Tbsp powdered sugar
400 g Mascarpone
300 g of white chocolate
Sprinkle for Decoration:
100 g coarsely roasted ground peanuts
5-6 Tbsp whipped sweet sour cream
rest of Caramel
Preparation:
First, grind the biscuits into small pieces in a super chop, chop the roasted peanuts coarsely.
Melt the butter over medium heat.
When you have prepared, you will have everything ready for base and decoration.
Caramel:
Boil sugar + 4 tablespoons of water over a slightly moderate heat until you get a golden color, turn the pan in a circular motion until the sugar caramelizes well.
Then add neutral milk sour cooking cream and pinch of salt, and continue to turn the pan in a circular motion without stirring. When done, leave to cool.
As the caramel cools, it will change color and gain in density.
Base:
In a deeper bowl, add ground biscuits, coarsely roasted ground peanuts, butter, 3 full tablespoons of powdered sugar, 8 tablespoons of milk and mix well with a spatula.
After that, transfer the mixture into a mold, spread it with a spatula and level it well with the help of a glass.
Leave in the fridge to cool for 30 minutes. In the meantime, you will make the cream.
Cream:
Whisk the sweet sour cream into a thick mixture, stirring at a higher speed for about 10 minutes.
Separate in one small bowl 5–6 tablespoons full of whipped cream for decoration, put in the refrigerator. Leave the rest of the larger mixture in a bowl on the side.
Melt the white chocolate over a slightly moderate heat, when done, set it aside.
First, mix the mascarpone with the powdered sugar into a uniform mixture.
After add melted white chocolate. Mix well.
Add all mixture to the sweet sour cream, mix well with a mixer.
Then stir the cream once again with spatula.
Processing:
Take the mold with the base out of the fridge, apply half of cream, flatten with a cake knife.
Sprinkle the caramel twice with the help of a spoon all over the cake, spread on all sides so that the caramel leaks from the spoon, then sprinkle with coarsely ground peanuts.
Pour the rest of half of the cream over the caramel, flatten with a spatula sprinkle with peanuts again, sprinkle the caramel (2-3 Tbsp) over the cream but in the middle, because we will decorate the ground peanuts in a circle.
Take the whipped cream from the fridge and pour it into the bag for decorating the cake, choose an accessory with cuts for decoration, decorate the cake in a circle according to your wishes.
Leave the cheesecake to cool for a minimum of 2–3 hours, or overnight it is even better, because the lice will tighten. Serve.
Enjoy in this beautiful dessert! Buon appetito!
NOTE:
Since I like whipped cream, I will decorate it from above, but it is not an obligation, you can only leave it with caramel and walnuts. I was left with whipped cream as excess, I packed it in a smaller jar and left it in the fridge. I will use that for my coffee as a decoration.
If you do not want to decorate from above, then take the amount for Cream:
350 g of whipped cream
300 g of mascarpone,
200 g white chocolate
3 Tbsp of powdered sugar
Buon appetito!
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