Snickers Cheesecake

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 :) 

Note:

• 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.

Ingredients:

Bottom:

• 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

Top:

• 2 tins of fudge
• 350g of peanuts (unsalted)
• some salt (3-5 pinches)
• optionally - few snickers bars cut into small pieces

Preparation:

Bottom:

1. Crush the biscuits into very small pieces, for example using a blender's cube cutter (biscuits might be crushed into 'sand').
2. 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.
3. 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.

Cheesecake:

1. Start preheating the oven to 175C.
2. Remember that all the cheesecake ingredients need to be in a room temperature.
3. 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).
4. Add eggs, one after another, mixing after each of them for a few seconds.
5. Add 36% cream and vanilla extract and mix on a low rotation only till it links.
6. Pour the mixture into previously prepared rectangular pan with biscuits bottom.
7. 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).
8. After that time, turn off the oven and cool down the cheesecake in a slightly opened oven.
9. When cooled down completely, put in the fridge for a few hours (most preferably - for the entire night).

Top:

1. Take a non-stick pot, pour both tins of fudge inside, turn on a low heat. Stir, adding peanuts. 
2. 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.
3. Turn off the heat. 
4. Cool the mixture down a little bit, stiring all the time.
5. Take the cake out of the fridge, distribute the fudge with peanuts all over the cake.
6. Store in the fridge.
7. Bon Appetit :)

Caramel Brownie

We had a small family party last week, so I was preparing a big pineapple cake (recipe later ;) ) and simultaneously I was looking for something in totally different, opposite taste to my fresh, fruit, light sponge cake. That's when I found that recipe. Believe me, that's the best brownie I've ever eaten! Cruelly tasty, extremely chocochocolate with light, caramel cream, caramel sauce and crunchy peanuts. 
Precious advice: cut into small pieces. Thanks to that remorses for eating the cake are smaller ;)

I do recommend preparing it! ;)

Recipe comes from Kwestia Smaku

Chocolate cake:

• 200g of at least 70% dark chocolate
• 200g of butter
• 3 eggs
• 220g of sugar or powdered sugar
• 120g of flour

Caramel Cream:

• 67g of butter
• 1/2 glass of sugar
• 1/2 glass of water
• 2 glasses of powdered milk
• 100g of roasted peanuts
• 25g of mascarpone cheese

Caramel Sauce:

• 67g of butter
• 1/3 glass of sugar
• 1/2 glass of 36% cream
• 4 full tablespoons of glucose

Top:

• 150-200g of roasted peanuts

Preparation:

1. If you haven't found roasted peanuts, take a frying pan, put some peanuts on it, so that they cover the entire surface,and fry for few minutes till the colour is gold. 
2. Take the smallest rectangular tin you have, grease and cover with baking paper. I used springform cake tin, as it was my smallest one. And I do recommend using it, it will be very useful at the end, unless you have rectangular with removable sides. Of course it is possible to use bigger tin - but then all the ingredients need to be doubled. 

Brownie cake:

1. Take a double-bottom pot, put chocolate and butter inside, melt on a very low heat, stiring all the time (keep observing it, it starts burning very quickly! it needs to be a liquid). Put aside to let it cool down. 
2. Take a mixer and its bowl, put eggs and sugar inside, beat for around 7-10 minutes to get a bright, fluffy foam. 
3. When the chocolate is cooled down, start pouring it slowly to the beaten eggs, mixing all the time on the slowest mixer's rotation. 
4. Add flour, mix on the slowest rotation till it links. 
5. Pour the dough to previously prepared tin and bake for 25 minutes in 170C. 
6. After 25 minutes, take it out from the oven, cool down, in the tin.

Caramel Cream:

1. Take a pot, put butter inside, melt. Add sugar. Keep heating, on a low heat, stiring from time to time. Be careful not to burn it. 
2. When the sugar will start getting gold, add (be careful ! ) water and stir till the sugar melts again. 
3. Cool down a little and add powdered milk, gradually, stiring after every adding or mixing it. 
4. Add mascarpone and mix - again, using a blender of mixer (yes, it will be very thick). 
5. Chop the peanuts and add to the cream. Stir, using a spoon.

Caramel Sauce:

1. Take a pot, put butter inside, melt. Add sugar. Heat on a very low heat, stiring all the time. 
2. When the sugar will start getting gold, add (be careful ! ) 36% cream. 
3. Boil for a while, till the sugar melts again. 
4. Cool down a little, add glucose, stir, cool down completely.

Preparing the cake:

1. When the brownie cake is cooled down, take it out from the tin, cut across using a knife or a thread. Gently put one piece aside. 
2. Put one half of the caramel cream all over the 'bottom piece' of the cake. Put the second piece of the cake on it. 
3. Put the second half of the caramel creme all over the second piece. 
4. Now - advisably - put the cake back in a tin. 
5. Sprinkle with peanuts. 
6. Pour the caramel sauce all over the top (that's the moment when springform cake tin is perfect - nothing spills out) 
7. Put in the fridge for at least an hour so that everything stiffens. 
8. Take the cake out of the fridge, take out the side of the tin (blessed springform cake tin), cut into small pieces. 
9. Bon Appetit! :)