Peanut cheesecake
Description
Delicious baked treat for the whole family. This cheesecake is based on peanut butter, which you can either buy at the store or make at home. I prefer the second option, especially since it's significantly cheaper. You can prepare this peanut butter in bulk—it's useful not only for baking but also for sandwiches, which children love. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Peel the peanuts and fry them in a pan, then grind in a blender with a pinch of salt into a paste. Sift flour into a bowl, add 100 grams of sugar and margarine, rub into crumbs. Break in 1 egg, add sour cream and 50 grams of peanut butter.
- 2
Step 2
2. I knead the dough, wrap it in plastic wrap, and put it in the refrigerator. Meanwhile, I prepare the filling.
- 3
Step 3
3. Put the cottage cheese into a bowl, pour in the cream, add the remaining sugar, vanilla, and 200 grams of peanut butter.
- 4
Step 4
4. Beat the contents of the bowl with a mixer until a smooth, thick mass forms.
- 5
Step 5
5. Continue beating at medium speed and add the chicken eggs one at a time.
- 6
Step 6
6. After the eggs, I add cornstarch and mix with a mixer at low speed until the mixture becomes homogeneous.
- 7
Step 7
7. Line the baking pan with parchment paper, take the dough out of the refrigerator, roll it out slightly, place it into the pan, and use your hands to spread it out, forming high edges.
- 8
Step 8
8. Pour the cottage cheese mixture into a mold and place in a preheated oven at 160 degrees for 1 hour. Let the finished cheesecake cool, then refrigerate for 4 hours, or overnight.
- 9
Step 9
9. Place the cheesecake on a serving plate, dust with powdered sugar, and garnish with whole peanuts before serving.