SUBLIME PEANUT CHEESECAKE WITH CREAMY MILK TOPPING UNIQUE AND DIVINE
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If you know how delicious all the different cheesecakes are, you just have to try this one and you will see that it is something out of this world, extraordinarily delicious and very easy to make. INGREDIENTS: FOR THE BASE: 300gr of maria or vanilla biscuits 140gr of melted butter = 7 tablespoons 1 tablespoon full of peanut butter 1 removable bottom tart pan 22cm diameter greased FOR THE PEANUT FILLING: 1 can of condensed milk of 395gr 300gr of spreadable cream cheese type Philadelphia 200gr of peanut butter = 10 tablespoons 200ml of whipping cream in chantilly = 1 cup of tea 2 tablespoons of sugar = 36gr 20gr of neutral gelatin = 2 tablespoons + 6 tablespoons of water to hydrate OPTIONAL: 100gr of unsalted peanuts peeled and English: match. CREAM MILK TOPPING: 1 cup milk = 250ml = 22 tablespoons 1 tablespoon butter = 20gr 1 tablespoon cornstarch = 18gr 3 tablespoons sugar = 54gr 1 teaspoon vanilla essence OPTIONAL: Peanuts cut into small pieces to put on top PREPARATION: THE BASE: Crush the cookies into flour, add the sugar, mix, add the butter and peanut butter knead until smooth and place this dough in the pie pan covering the bottom and sides completely, making sure it is tight, put it in the refrigerator while you prepare the filling. FILLING: Hydrate the gelatin in the 6 tablespoons of water. In a bowl, place the condensed milk, with the cream cheese and peanut butter, beat until it becomes a smooth cream, set aside. In a mixer, beat the heavy cream, add the half-whipped sugar and continue beating until it forms chantilly shapes, always beating add the mixture of condensed milk, cream cheese and peanut butter, beat very well until homogeneous. Heat the gelatin that is already hydrated and hard until it becomes liquid, it does not need to boil, add the melted gelatin, beat a little more so that it is homogeneous and if it is to your liking add pieces of peanuts, mix by hand. Place this mixture on the cookie base that was in the refrigerator, refrigerate for 1 hour... meanwhile prepare the creamy milk... Mix the milk with the cornstarch and the teaspoon of cornstarch, bring to the heat and add the butter and always mixing let the butter melt, it will begin to thicken and become creamy, let it boil for 30 seconds and that's it, the creamy milk is ready. Remove the already cooled cake from the refrigerator and pour the cream milk, add chopped peanuts on top to make it look prettier and put it back in the refrigerator, leave it for at least 2 or 3 hours, it can be in the refrigerator for as many hours as you want and that's it, enjoy. #temperosesaflores #cheesecake #desserts
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