Peanut-Chocolate Cheesecake bars
Prep Time
1 h 50 min
Porties
Serveert 8
Niveau
Easy
This chocolate bar isn’t your average one. Nope, it’s a whole cheesecake packed into a chocolatey treat. Picture this: creamy filling, crunchy peanuts, all wrapped up in smooth milk chocolate. They’re great for finishing off a meal with something sweet, or just for spoiling yourself whenever you fancy it.
Ingrediënten
This chocolate bar isn’t your average one. Nope, it’s a whole cheesecake packed into a chocolatey treat. Picture this: creamy filling, crunchy peanuts, all wrapped up in smooth milk chocolate. They’re great for finishing off a meal with something sweet, or just for spoiling yourself whenever you fancy it.
Stappenplan
1 Put the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Add the cornstarch and mix until smooth. Put away the mixer and switch to using a spatula. Crack the eggs one by one into the bowl and fold each egg gently into the cheesecake batter. |
2 Finely chop the peanuts and add them to the caramel in a bowl. Mix well. |
3 Transfer the cheesecake batter into a piping bag and do the same with the peanut-caramel mixture. |
4 Pipe a layer of 25 grams of cheesecake batter into the silicone mold, followed by 8 grams of the peanut-caramel mixture. Then, pipe another layer of 35 grams of cheesecake batter on top. |
5 Place the cheesecakes in a preheated oven at 115°C and bake for 22-25 minutes. Turn off the oven and cool slowly with the oven door closed to prevent the cheesecakes from cracking. I usually leave the cheesecakes in the oven for an additional hour, then I cover them and refrigerate them overnight. |
6 Melt the milk chocolate using a double boiler along with sunflower oil. |
7 Finely chop the peanuts and add them to the melted milk chocolate. Mix well. |
8 Dip each cheesecake completely into the melted peanut-milk chocolate. |
9 Place the peanut-chocolate cheesecakes on a sheet of parchment paper and let the chocolate set until firm. |
