Peanut Butter Cheesecake
10 servings
90 minutes
Peanut butter cheesecake is the embodiment of creamy tenderness and rich nutty flavor. This dessert, inspired by the classic European cheesecake, gains special charm from the rich aroma of peanut butter. Its base is a crunchy cookie soaked in butter, while the creamy filling of mascarpone, sour cream, and eggs makes the texture extraordinarily airy. Baked in the oven, it fills the kitchen with warm notes of vanilla and caramel, and the finishing touch—a topping of caramel and nuts—turns it into a true work of art. This cheesecake pairs perfectly with a cup of strong espresso or gentle latte, and its rich flavor makes it the star of any festive table.
1
Crush the cookies in a blender until crumbly, mix with soft butter and add 2 tablespoons of peanut butter. Place the mixture in a form lined with baking paper. Put it in the refrigerator.
- Cookie: 200 g
- Butter: 100 g
- Peanut butter: 300 g
2
Take all the ingredients for the cream out of the fridge 15 minutes before cooking to bring them to room temperature. Using an electric mixer on medium speed, thoroughly mix the mascarpone, eggs, sour cream, sugar, and a cup of peanut butter, then pour it over the cookies.
- Mascarpone cheese: 900 g
- Chicken egg: 4 pieces
- Sour cream 20%: 200 g
- Brown sugar: 1 glass
- Peanut butter: 300 g
3
Place in a hot oven preheated to 170 degrees for 1 hour. Put a tray with water in the bottom of the oven.
4
Mix the caramel and remaining peanut butter and spread evenly over the pie. Sprinkle with peanuts on top and refrigerate overnight.
- Caramel syrup: to taste
- Peanut butter: 300 g
- Peanut: 85 g
5
You can make caramel at home. For this, pour half a glass of water into a pot and add 3 tablespoons of sugar.
- Brown sugar: 1 glass