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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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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.