Ingredients:
The basis:
100 g of dark chocolate
200 g biscuits
150 grams of nut mixture: pistachios, hazelnuts, cashews, peanuts
50 g butter
Cheesecake:
500 g of cream cheese
3 eggs
3 egg yolks
100 g of brown sugar
125 g of fatty cream
250 g of peanut oil
500 g of cream cheese
3 eggs
3 egg yolks
100 g of brown sugar
125 g of fatty cream
250 g of peanut oil
Topping:
100 g of dark chocolate
125 g of fatty cream
150 grams of nut mixture: pistachios, hazelnuts, cashews, peanuts
100g granulated sugar
2 tablespoons of water
100 g of dark chocolate
125 g of fatty cream
150 grams of nut mixture: pistachios, hazelnuts, cashews, peanuts
100g granulated sugar
2 tablespoons of water
Preparation:
Heat the oven to 180C. Prepare a circular shape (22 cm).
Chocolate and butter melt. Nuts finely chop. Biscuits crush to crumbs. Cookies, butter, chocolate, nuts, mix homogeneously and densely tamp mixture to form the bottom. Put in the fridge to harden.
In a large bowl, beat cream cheese with eggs, sugar, cream and peanut butter. Pour this mixture on top of the hardened base. Now submit the form in the oven for 30 minutes, then reduce the temperature to 170C and hold another 20. Take out and cool, but the edge of the form is not removed.
Melt chocolate with cream. Pour the chocolate cream cake on top and place in the refrigerator.
Mix sugar with water at the bottom of the pan with a thick bottom. Heat the mixture until the sugar is dissolved. Do not mix with a spoon. When sugar begins to shoot, caramel ready. Sugar was supposed to melt and mix to buy a golden color. Let cool and then mix with nuts. This mixture Decorate cheesecake on top.
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Heat the oven to 180C. Prepare a circular shape (22 cm).
Chocolate and butter melt. Nuts finely chop. Biscuits crush to crumbs. Cookies, butter, chocolate, nuts, mix homogeneously and densely tamp mixture to form the bottom. Put in the fridge to harden.
In a large bowl, beat cream cheese with eggs, sugar, cream and peanut butter. Pour this mixture on top of the hardened base. Now submit the form in the oven for 30 minutes, then reduce the temperature to 170C and hold another 20. Take out and cool, but the edge of the form is not removed.
Melt chocolate with cream. Pour the chocolate cream cake on top and place in the refrigerator.
Mix sugar with water at the bottom of the pan with a thick bottom. Heat the mixture until the sugar is dissolved. Do not mix with a spoon. When sugar begins to shoot, caramel ready. Sugar was supposed to melt and mix to buy a golden color. Let cool and then mix with nuts. This mixture Decorate cheesecake on top.
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