Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 30 min
Yield: 8
Cuisine: Italia
Ingredients: 300 g cookies; 140 g butter; 1 teaspoon unsweetened cocoa; 300 g mascarpone; 250 g whipping cream; 100 g peanut butter; 25 g powdered sugar; to taste salted caramel sauce; a handful natural peanuts

@haveanicebreak_

A delicious cheesecake made with mascarpone and peanut butter, with a crunchy cookie base and a topping of salted caramel sauce and peanuts.

Difficulty: Medium

Cooking time: 0 minCooking: 0 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

haveanicebreak_@haveanicebreak_

Ingredients

No. Servings

Cookies300g
Butter140g
Unsweetened cocoa1teaspoon
Mascarpone300g
Whipping cream250g
Peanut butter100g
Powdered sugar25g
Salted caramel sauceto taste
Natural peanutsa handful

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 5
For the base, blend the cookies in a mixer, pour them into a container, and mix with the melted butter and unsweetened cocoa.
STEP 2 OF 5
Line a springform pan or cake ring with parchment paper, pour the cookie mixture on the bottom, and create the base and sides of the cheesecake. Let it cool in the refrigerator.
STEP 3 OF 5
For the cream, whip the cream with the sugar until well whipped, then add the mascarpone and peanut butter, and continue mixing until the mixture is smooth and homogeneous.
STEP 4 OF 5
Transfer the cream onto the cookie base, smooth the surface well, and let it rest for half an hour in the refrigerator.
STEP 5 OF 5
For the topping, add the peanuts (coarsely chopped) to the salted caramel sauce, mix, and pour the mixture over the cake's surface, smooth it well, and let it cool for at least 2/3 hours in the refrigerator.

General Information

Storage notes

Store in the refrigerator for up to 5 days.

More information

Serve cold. Great for parties or as a dessert after dinner.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 5

For the base, blend the cookies in a mixer, pour them into a container, and mix with the melted butter and unsweetened cocoa.

STEP 2 OF 5

Line a springform pan or cake ring with parchment paper, pour the cookie mixture on the bottom, and create the base and sides of the cheesecake. Let it cool in the refrigerator.

STEP 3 OF 5

For the cream, whip the cream with the sugar until well whipped, then add the mascarpone and peanut butter, and continue mixing until the mixture is smooth and homogeneous.

STEP 4 OF 5

Transfer the cream onto the cookie base, smooth the surface well, and let it rest for half an hour in the refrigerator.

STEP 5 OF 5

For the topping, add the peanuts (coarsely chopped) to the salted caramel sauce, mix, and pour the mixture over the cake's surface, smooth it well, and let it cool for at least 2/3 hours in the refrigerator.

Macronutrients (100 gr)

Energy (kcal)	358.15
Carbohydrates (g)	4.17
of which Sugars (g)	3.55
Fat (g)	35.34
of which Saturates (g)	18.67
Protein (g)	5.42
Fiber (g)	1.26
Sale (g)	0.03