Imported from Instagram
Legendary Snickers Cheesecake
Cheesecake with a crunchy shortbread cookie and cocoa crust, a delicate cream cheese filling, and salted caramel with roasted peanuts. Recipe for a 20 cm springform pan.
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Ingredients
- 300 g shortbread cookies (for the crust)
- 10 g cocoa powder (for the crust)
- 100 g butter (melted; for the crust)
- 500 g cream cheese (Can be replaced with cottage cheese blended until smooth.)
- 100 g sugar (for the filling)
- 150 ml 33% heavy cream (for the filling)
- 2 eggs (for the filling)
- 100 g roasted peanuts (Add to the caramel after it has cooled.)
- 115 g sugar (for the caramel)
- 50 g butter (at room temperature; for the caramel)
- 0.5 tsp salt (for the caramel)
- 80 ml 33% heavy cream (hot; for the caramel)
Steps
- 1
Line the bottom of a 20 cm springform pan with parchment paper.
- 2
Blend the shortbread cookies with the cocoa powder until finely crumbled.
- 3
Add the melted butter and mix thoroughly so the crumbs are evenly moistened.
- 4
Transfer the mixture to the prepared pan and form an even crust on the bottom and sides.
- 5
Place the crust in the refrigerator while you prepare the filling.
- 6
Combine the cream cheese, sugar, cream, and eggs in a bowl. Whisk until smooth; do not use a mixer.
- 7
Pour the cream cheese mixture into the pan over the chilled crust.
- 8
Place a container of water on the bottom rack of the oven and the cheesecake pan on the middle rack.
- 9
Bake in an oven preheated to 130°C for approximately 1.5 hours. Do not increase the temperature, so the cheesecake does not crack.
- 10
Leave the cheesecake to cool in the oven with the door slightly ajar.
- 11
Once cooled, refrigerate the cheesecake for at least 3 hours, preferably overnight.
- 12
To make the caramel, melt the sugar in a saucepan or heavy-bottomed skillet over medium heat.
- 13
Add the softened butter at room temperature and the salt. Stir quickly.
- 14
Pour in the hot cream, stir, remove the saucepan from the heat, and leave the caramel to cool.
- 15
Add the roasted peanuts to the cooled caramel and mix thoroughly.
- 16
Remove the chilled cheesecake from the pan and spread the peanut caramel on top.
- 17
If desired, refrigerate the cheesecake for another 30–60 minutes so the caramel sets slightly and the dessert is easier to slice.
Notes
The author states that the approximate nutritional value per 100 g is: 341 kcal, 6 g protein, 24 g carbohydrates, and 25 g fat. Be careful when making the caramel: the hot cream may foam vigorously when added to the melted sugar. In the transcript, the temperature was incorrectly recognized as 330 degrees; the author's description specifies 130°C, which is used in this recipe.
Nutrition per serving
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