FOR CHEESECAKE AND TOPPING
Curd cheese 400 g of gravy 33% fat content 100 g of methane 20% fat content 100 g of sugar 80 g of curd egg 2 pcs. = 120 g of curd starch 1 tbsp. l. = 30 Guanillin to taste peanuts to taste caramel syrup to taste
FOR THE BASICS
Chocolate cookies 300 g butter100 g
Prepare all the necessary ingredients.
Chop the cookies in a blender, melt the butter. Mix the butter and cookie crumbs. Put the base in a detachable form (I have a diameter of 19 cm) with sides, tamp it and put it in the refrigerator.
Mix cheese, sugar, eggs and sour cream and mix. Enter the cream and whisk everything with a blender at the weakest speed or manually with a whisk. Add starch and vanilla and mix.
You can't whip it up! Only at the weakest turns of the blender, so that the ingredients are mixed.
Remove the base from the refrigerator and pour the resulting cream into it. Put the cake in a preheated 130 degree oven for 1 hour and 30 minutes, then let it cool, but do not take it out of the oven: let it cool inside. Then put the cake in the refrigerator overnight.
Prepare caramel separately or use caramel syrup. In the morning, sprinkle the cake with peanuts, pour caramel and enjoy!