Snickers cheesecake
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Base:
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Sugar 100 gr
Butter 100 gr
Flour 90 gr
Almond flour 100 gr
+ Butter 50 gr
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Mix all the ingredients into crumbs.
Spread on a baking sheet and bake until golden color
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Mix all the base and 50g of melted butter.
Form a border and refrigerate.
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Cheese layer:
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Cream cheese 600 g
Cream 200 gr
Powdered sugar 120 gr
Gelatin 220 bl 9 gr
Cold water 54 g
Milk chocolate 90 gr
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Soak gelatin in cold water.
Beat cream, cheese, powdered sugar with a blender.
Dissolve the soaked gelatine in the microwave, add to the cheese mixture and beat with a blender.
Place half of the cheese mixture in a mold and place in the freezer for 15 minutes.
Add melted chocolate to the other half of the cheese mixture and mix well.
Place in the mold and refrigerate for 5-6 hours.
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Chocolate caramel
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Sugar 160 gr
Cream 33-35% 210 gr
Chocolate 100 gr
Salt 2 gr
Butter 75 gr
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In a heavy-bottomed saucepan over medium heat, melt the sugar.
At the same time, heat the cream.
When the sugar is melted, add the hot cream. Stir gently.
Remove from heat and add salt.
Add butter, mix.
Add chocolate.
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Arrange peanuts on top of cheesecake and pour caramel over.
Refrigerate for 2-3 hours!!! and enjoy!