A delicious cheesecake made with mascarpone and peanut butter, with a crunchy biscuit base and a topping of salted caramel sauce and peanuts.
For the base, blend the biscuits in a food processor, pour them into a bowl and mix them with the melted butter and unsweetened cocoa powder.
Line a springform pan or cake ring with baking paper, pour the biscuit mixture onto the bottom and create the base and sides of the cheesecake. Let it cool in the refrigerator.
For the cream, whip the cream with the sugar until well whipped, then add the mascarpone and peanut butter and keep mixing until the mixture is smooth and homogeneous.
Transfer the cream onto the biscuit base, level the surface well and let it rest for half an hour in the refrigerator.
For the topping, add the peanuts (coarsely chopped) to the salted caramel sauce, mix and pour the mixture over the surface of the cake, level well and let it cool for at least 2/3 hours in the refrigerator.
Store in the refrigerator for up to 5 days.
Serve cold. Great for parties or as a dessert after dinner.
Italia
| Energy (kcal) | 480.64 |
| Carbohydrates (g) | 21.6 |
| of which sugars (g) | 10.03 |
| Fat (g) | 40.05 |
| of which saturates (g) | 19.87 |
| Protein (g) | 7.97 |
| Fibre (g) | 1.96 |
| Salt (g) | 0.16 |
