When I was little, we had a small shop nearby, where you could have bought a delicious cheesecake called 'snickers'. We used to buy it every weekend and devour it very quickly :) But the shop was closed and the cheesecake disappeared. We couldn't have found it anywhere (well, definitely not same tasty). Now, a good few years later I thought that it would be wonderful to prepare it on my own, especially that I have some snickers fans here. And so I did prepare it, with a little help of KwestiaSmaku.
It is definitely worth trying! I do recommend. Half of it disappeared during the first hour of its existence, hihi :)
- This cheesecake needs to be prepared a day earlier as it needs to stiffen in the fridge.
- Some ingredients must be in a room temperature.
- It is good to buy unsalted peanuts - You can control how salty Your cheesecake will be.
- 350-400g of cocoa biscuits
- 50-100g of melted margarine or butter
- 2 tablespoons of baking cocoa
Cheesecake (all the ingredients need to be in a room temperature):
- 1kg of cheesecake
- 150-200 g of sugar
- 3 tablespoons of potato flour or powdered vanilla custard (budyn)
- 5 eggs
- 125ml 36% cream
- 3 teaspoons of vanilla extract
- 2 tins of fudge
- 350g of peanuts (unsalted)
- some salt (3-5 pinches)
- optionally - few snickers bars cut into small pieces
- Crush the biscuits into very small pieces, for example using a blender's cube cutter (biscuits might be crushed into 'sand').
- Add cocoa, stir, add melted butter, stir again, precisely. You can check with a spoon or a hand if the biscuits are sticky enough, it can't be dry and powdery.
- Take a baking pan, put baking paper all over it, add biscuits, distribute all over the pan and knead with a hand or a tumbler.
- Start preheating the oven to 175C.
- Remember that all the cheesecake ingredients need to be in a room temperature.
- Take a mixer and its bowl, put cheese, sugar and flour inside, mix on a low/middle rotation only till the mixture gets smooth (not longer than 2 minutes).
- Add eggs, one after another, mixing after each of them for a few seconds.
- Add 36% cream and vanilla extract and mix on a low rotation only till it links.
- Pour the mixture into previously prepared rectangular pan with biscuits bottom.
- Put in the oven and bake for 15 minutes in 175C. After that time, decrease the temperature to 120C and bake for another 1 hour and 30 minutes, till the cheesecake stiffens (it might still be a little jelly-like in the middle, it is okay, it will stiffen in the fridge).
- After that time, turn off the oven and cool down the cheesecake in a slightly opened oven.
- When cooled down completely, put in the fridge for a few hours (most preferably - for the entire night).
- Take a non-stick pot, pour both tins of fudge inside, turn on a low heat. Stir, adding peanuts.
- Add salt - one pinch, taste, another - as much as you prefer. Note that after a while the taste will slightly change as the salt will completely dissolve and mix with fudge, changing its taste.
- Turn off the heat.
- Cool the mixture down a little bit, stiring all the time.
- Take the cake out of the fridge, distribute the fudge with peanuts all over the cake.
- Store in the fridge.
- Bon Appetit :)