Peanut-Chocolate Cheesecake bars

Pinda-chocolade cheesecakes Kookmutsjes

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.

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Porties:
CHEESECAKE BATTER
400 g cream cheese
75 g granulated sugar
8 g vanilla sugar or vanilla extract
25 g cornstarch
2 eggs (m)
PEANUT-CARAMEL MIXTURE
50 g caramel
30 g peanuts unsalted
COATING
300 g milk chocolate
20 ml sunflower oil
20 g peanuts unsalted

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.

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Ingrediënten


Porties:
CHEESECAKE BATTER
400 g cream cheese
75 g granulated sugar
8 g vanilla sugar or vanilla extract
25 g cornstarch
2 eggs (m)
PEANUT-CARAMEL MIXTURE
50 g caramel
30 g peanuts unsalted
COATING
300 g milk chocolate
20 ml sunflower oil
20 g peanuts unsalted