Extra indulgent snickers cheesecake

Ingredients

Crust:

• 1 Snickers bar
• 225 g petit-beurre biscuits
• 15 g roasted, salted peanuts
• 50 g butter

Cheesecake:

• 125 g cream cheese
• 200 g heavy cream (30% fat)
• 180 g mascarpone
• 30 g icing sugar
• 1 tablespoon vanilla extract

Salted caramel:

• 100 g sugar
• 40 g salted butter
• 200 ml heavy cream (30% fat)

Decoration:

• 20 g peanuts
• 50 g melted chocolate

Materials

• 18 cm (7-inch) springform pan
• Parchment paper
• 1 saucepan
• 1 spatula
• 1 electric mixer

Preparation

• Melt the butter and Snickers bar together in a double boiler. Finely chop the biscuits and pour in the melted butter mixture. Mix again.
• Pour this mixture into a greased springform pan lined with baking paper. Spread evenly in the bottom and up the sides using a spoon or a glass. Chill (while preparing the rest).
  
• Salted caramel:
  Melt the sugar in a saucepan over medium heat, shaking the pan from time to time.
• Once the sugar is melted, add the salted butter all at once (be careful of splashes!) and stir. Add the cream and mix well.
  
• When the mixture boils, stir for about 10 minutes to thicken the caramel. Set aside.
• Whisk the cream, mascarpone, icing sugar, and vanilla extract. Gently fold in the cream cheese (at room temperature) using a spatula.
  
• Pour the mixture into the pan over the crust. Top with peanuts (save a few for later ↓). Pour the salted caramel over the top and refrigerate for at least 4 hours, preferably overnight.
• Melt the chocolate. Unmold the cheesecake and place it on a serving platter. Drizzle the melted chocolate on top to decorate the cheesecake.
  
• Sprinkle the remaining peanuts on top. Your cheesecake is ready!

Observations

You can, of course, use ready-made salted caramel! We used roasted, salted peanuts, but you can use plain ones :-)

Cookware

Attributes

Questions

Photos of members who cooked this recipe