John Myers
Ingredients for 1 servings:
- 150 g butter biscuits
- 100 g butter
- 200 g peanuts, unsalted
- 600 g quark, 40%
- 250 g mascarpone
- 100 g sugar
- 2 packets of vanilla sugar
- 100 ml sweet cream
- 5 eggs
- 2 bars of white chocolate
- 1 can condensed milk, sweetened
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours
For the base, crush the biscuits and peanuts (in a food processor), add the melted butter and mix well. Spread the mixture into the base of a springform pan with a diameter of 20 – 22 cm, press it down and let it cool. For the filling, mix all the ingredients except the white chocolate with a mixer. Melt the white chocolate, mix it in and pour the mixture onto the cooled base. Bake the cake for 60 – 70 minutes at 180 °C fan-assisted oven. Let it cool slowly in the pan. I leave it in the oven with the door slightly open to begin with and loosen the top edge a little so that the cheesecake can sink more evenly. For the decoration, prepare the caramel sauce by caramelizing a closed can of sweetened condensed milk in simmering water for 2 – 2.5 hours. It’s best to make it in advance. Spread the caramel sauce on the cooled or still lukewarm cake and top with the remaining peanuts and, for example, chopped tomatoes. Decorate with chocolate zebra rolls. Don’t cut the cake until it’s completely cooled.
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