Looking for a cake that will be the king of the holiday table? We have an offer you can't refuse! Our Nut Lover, Marzena, IG: @ kulinarna_maniusia , has prepared a cheesecake recipe that's a dream come true for any sweet tooth.
It's creamy, moist, and the flavor… well, the combination of peanuts and chocolate is a classic that never disappoints. Best of all, this cheesecake is so easy to make , even a novice baker can master it!
The secret is in the crispy interior!
What makes this cheesecake so special? It's the addition of our cream. Choco & Peanoot Crunchy Marzena added it both to the cheese mass and to the top of the cake.
Thanks to this, every bite is an explosion of flavor:
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Peanuts add a touch of expressiveness.
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Belgian chocolate adds sweetness.
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The nut pieces provide that perfect crunchy, magical touch.
Recipe for Walnut-Chocolate Cheesecake
(26 cm diameter cake tin)
Ingredients for the base:
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100 g spice cookies
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40 g melted butter
Ingredients for the cheese mass:
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1 kg of cottage cheese from a bucket (good quality)
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5 eggs
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1 package of vanilla or cream pudding (powder)
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400 ml sweetened condensed milk (this is what gives it its velvety texture!)
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4 teaspoons of Choco & Peanoot Crunchy cream from Good Noot
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50 g chocolate chips (or chopped chocolate)
Additionally for decoration:
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3 generous tablespoons of Choco & Peanoot Crunchy cream
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50 g chocolate drops
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50 g chopped pecans
How to make it:
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Crispy base: Grind the spiced cookies into a powder and mix with melted butter. Pour the mixture onto the bottom of a springform pan lined with baking paper, smooth out the surface, and press down lightly with your hand or the back of a glass.
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Cheesecake filling: Crack the eggs into a large bowl and mix briefly. Add the custard powder, cottage cheese, Choco & Peanut Butter, and condensed milk. Mix just until combined (but not too long, as this will cause air bubbles in the mixture!).
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Chocolate topping: Pour the mixture onto the prepared base. Sprinkle 50g of chocolate drops on top and gently fold them into the cheese mixture with a spoon.
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Baking: put the dough in an oven preheated to 170 degrees and bake for 70 minutes .
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Cooling: After baking, turn off the oven, open the door, and leave the cheesecake inside for another 30 minutes. Then turn it out onto the counter to cool completely.
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To decorate: Once the cheesecake has cooled, spread the Choco & Peanoot Crunchy spread over the top. Sprinkle generously with chocolate shavings and chopped pecans.
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Cooling: Refrigerate the cheesecake overnight (ideally) or for at least 3 hours. The filling needs to set to be perfectly slicable.
Have a nice and sweet day!
