Cheesecake with Chocolate Glaze and Peanuts

Indulging in the rich, creamy goodness of a cheesecake topped with a luscious chocolate glaze and crunchy peanuts is a delightful experience that will please your taste buds. This Cheesecake with Chocolate Glaze and Peanuts is not only a feast for your palate but also a visual delight. The combination of flavors and textures makes it perfect for special occasions or simply as a personal treat. Let’s dive into the recipe and learn how to create this delectable dessert that will leave everyone wanting more!

Ingredients

• 4 large eggs (4 large eggs)
• ½ cup sugar (100 grams sugar)
• 1 packet vanilla extract (1 packet vanilla extract)
• 18 oz cream cheese or cottage cheese, at room temperature (500 grams cream cheese or cottage cheese, at room temperature)
• ½ cup butter, at room temperature (115 grams butter, at room temperature)
• ½ cup fresh milk (120 milliliters fresh milk)
• ⅓ cup cornstarch (40 grams cornstarch)
• 3.5 oz cocoa biscuits (100 grams cocoa biscuits)
• 3.5 oz milk or dark chocolate (100 grams milk or dark chocolate)
• 1 ½ teaspoons vegetable oil (1 ½ teaspoons vegetable oil)
• 3.5 oz roasted peanuts (100 grams roasted peanuts)

Directions

1. Break the eggs, separating the whites from the yolks. Beat the yolks with a pinch of salt until they form a thick, light foam.
2. In a separate bowl, beat the egg yolks with the sugar and vanilla until creamy. Add the soft butter and beat until smooth.
3. Mix in the cottage cheese with a mixer on low speed. Pour in the fresh milk and add the cornstarch, beating until combined.
4. Fold in the beaten egg whites in two batches, ensuring a light texture.
5. Line a baking pan with baking paper, spread the cocoa biscuits on the bottom, and pour the filling on top.
6. Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about an hour. Leave it in the open oven for another half hour to cool gradually.
7. For the glaze, melt the chocolate with the oil in a heatproof bowl over simmering water or in the microwave. Mix in the roasted peanuts and then spread the mixture over the cooled cheesecake.
8. Refrigerate for a few hours, then remove from the mold, cut, and serve.

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10

Nutrition Info (per slice, approx.):
Calories: 280
Protein: 6g
Fat: 20g
Carbohydrates: 24g
Sugar: 10g

How to serve

Cheesecake with Chocolate Glaze and Peanuts can be served chilled for the best taste experience. Slice it into generous portions and garnish each slice with a sprinkle of additional roasted peanuts or a delicate drizzle of chocolate sauce for added flair. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. This dessert is perfect for birthday parties, holiday gatherings, or as a sweet finale to a cozy dinner at home.

FAQs

What type of cheese can I use for the cheesecake?
You can use either cream cheese or cottage cheese, depending on your preference. Both will yield a deliciously creamy texture.

Can I use different types of chocolate for the glaze?
Yes, you can use either milk chocolate or dark chocolate, depending on your sweetness preference. Dark chocolate will give a richer flavor, while milk chocolate will be sweeter.

How long can I keep the cheesecake in the fridge?
The cheesecake can be stored in the refrigerator for up to 5 days. Just make sure it’s covered properly to maintain freshness!

Cheesecake with Chocolate Glaze and Peanuts

A rich and creamy cheesecake topped with a luscious chocolate glaze and crunchy peanuts, perfect for special occasions or as a personal treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

Cheesecake Base

• 4 large large eggs
• ½ cup sugar 100 grams
• 1 packet vanilla extract
• 18 oz cream cheese or cottage cheese, at room temperature 500 grams
• ½ cup butter, at room temperature 115 grams
• ½ cup fresh milk 120 milliliters
• ⅓ cup cornstarch 40 grams
• 3.5 oz cocoa biscuits 100 grams

Chocolate Glaze

• 3.5 oz milk or dark chocolate 100 grams
• 1 ½ teaspoons vegetable oil
• 3.5 oz roasted peanuts 100 grams

Method

 

Preparation

1. Break the eggs, separating the whites from the yolks. Beat the yolks with a pinch of salt until they form a thick, light foam.
2. In a separate bowl, beat the egg yolks with the sugar and vanilla until creamy. Add the soft butter and beat until smooth.
3. Mix in the cottage cheese with a mixer on low speed. Pour in the fresh milk and add the cornstarch, beating until combined.
4. Fold in the beaten egg whites in two batches, ensuring a light texture.
5. Line a baking pan with baking paper, spread the cocoa biscuits on the bottom, and pour the filling on top.

Baking

1. Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about an hour.
2. Leave it in the open oven for another half hour to cool gradually.

Glaze Preparation

1. For the glaze, melt the chocolate with the oil in a heatproof bowl over simmering water or in the microwave.
2. Mix in the roasted peanuts and then spread the mixture over the cooled cheesecake.

Serving

1. Refrigerate for a few hours, then remove from the mold, cut, and serve.

Notes

Serve chilled for the best taste experience. Garnish each slice with a sprinkle of additional roasted peanuts or a drizzle of chocolate sauce. Pairs wonderfully with whipped cream or a scoop of vanilla ice cream. Store in the fridge for up to 5 days, covered properly.