A tasty dessert that goes well with coffee, it contains American ingredients that will take you to a different state with each bite.
Preparation time: 4 hours
Difficulty level: Easy
Ingredients:
For the base:
- 2 cans of tea biscuits, ground
- 2 spoons of cinnamon
- 1/2 cup of butter
For the cheese filling:
- 8 tbsps of Goody peanut butter, coarse
- Can of milk, sweetened and condensed
- 1 cup of cream cheese
- 1/2 cup of powdered sugar
- 1/4 cup of peanut, roasted and coarsely ground
- 2 spoons of gelatin powder dissolved into 1/4 cup of warm water
For the top:
- 1 cup of sugar
- 1/2 cup of butter
- 1 pck canned cream
- 1/4 cup of peanut, roasted and not crushed (or to taste)
Cooking time: 10 minutes
Servings: 6-8
How to prepare:
For the base:
- • Mix the ground biscuits well with the cinnamon and butter then spread the mixture in the base of a medium – size cheesecake tray; place the tray in the oven for 10 minutes.
For the cheese layer:
- In a saucepan over low heat, mix the peanut butter with the condensed milk until the mixture is incorporated, remove from the heat to cool.
- In another bowl, mix the cream cheese well with the sugar until it melts, add the peanuts and condensed milk mixture then combine them until the mixture is homogenous.
- Add the gelatin and the roasted peanut grains, mix them together.
- Add the previous cheese mixture to the base, spread them evenly then refrigerate it to cool for 3 – 4 hours.
For the top:
- Put the sugar in a saucepan over low heat, stir then add the butter until it melts completely, remove the saucepan from the heat then add the cream package and stir rapidly.
- Finally, add the roasted peanut grains, stir then leave it to cool at room temperature when the cheesecake is in the fridge.
- Remove the cheesecake from the fridge then place it in a serving sheet, pour the sugar mixture (caramel) over it, serve.
Note:
When you add the cream to the sugar, you should be careful as the sugar may spatter and God forbids it may cause burns.