Peanut cheesecake, for lovers of chocolate, snickers and peanuts, chocolate and extra sweetness, a great recipe includes cheesecake, caramel, and roasted pistachios.
250g of biscuits
100g butter, melted
2 teaspoons gelatin powder
1 tablespoon of boiling water
500g cream cheese, at room temperature
300g of sour cream
200g dark chocolate, melted
½ cup brown sugar
2 x 50g Snickers biscuits, finely chopped
380g Nestle caramel
¼ cup of salty roasted pistachios
Cup caster sugar
Extra chopped Snickers biscuit, to serve
How to prepare
Brush with a light oil and spread the bottom and sides of a 20 cm round tray.
Blend the biscuits in a food mixer until pureed smooth, add the butter and mix them until they combine well, pour the mixture with the spoon into the prepared tray, use a glass cup with straight edges to spread and press the mixture below and the edges of the tray, put them in the refrigerator for 30 minutes to freeze.
Put the gelatin and water in an anti-heat cup, stir until melted, put the cream cheese and sour cream in the food mixer and beat them until the mixture becomes smooth, add the chocolate and brown sugar and beat them until they combine well, put the gelatin mixture and beat them until the mixture becomes smooth.
Pour with a spoon the mixture of cream cheese as a base, sprinkle ⅓ the amount of chopped Snickers and over caramel. Use a knife to rotate, and top them with half the remaining amount of the cream cheese mixture. Then the rest of the snickers and caramel in two batches, put them in the fridge for 6 hours or until the cheesecake settles.
Meanwhile, spread a tray with parchment paper, put the custard sugar in a frying pan over a medium heat, cook with stirring for 5 minutes or until the sugar melts and caramelizes, carefully. Pour the hot caramel over the pistachios, leave it aside until it settles, and fold it roughly.
Place the cheesecake on the serving plate, sprinkle it with pistachios and the extra amount of chopped Snickers, cut into triangles to serve.