Long time and… finally, cheesecake :)
With some warming up ingredients, out of which cinnamon is the winner.
Peanuts match the cheesecake in a perfect way. Actually, I dare to say they stole people’s hearts more than the cake itself ;P
Well, this cheesecake:
is express to make.
has a unique taste.
Why not to make it right now? :)
Crust Ingredients (form 21cm):
- 180g biscuits (petite type)
- 60g butter, melted
- 1/2 tsp cinnamon
- pinch of salt
Crush the biscuits to get nearly-powdered texture. Add melted butter, cinnamon and salt and mix it together.
Place baking paper at the bottom of the pan (21cm) and put the crumbs inside the pan. Press gently the crumbs using your fingers to get a smooth layer.
Leave in the fridge and… prepare the cheese mass :)
Cheese Mass Ingredients:
- 500g cream cheese (cheesecake type)
- 3 eggs
- 100g honey
- 50g maple syrup
- 1/2 cup heavy cream
- 3 Tbs all-plain flour
- 1 tsp cinnamon
Mix the cheese for a moment.
Start adding eggs separately, one by one, mixing after each adding.
Combine honey and maple syrup.
Add to the cheese mass and mix until all incorporated.
Add heavy cream and mix it in.
At the end add sieved flour and cinnamon.
Mix shortly until combined.
Pour the filling onto the biscuit bottom.
Bake at 150°C and bake for 60-70 minutes.
Cool in the fridge overnight.
Honey Carmelised Nuts:
- 100g unsalted peanuts
- 20g butter
- 1 Tbs honey
- 1 Tbs maple syrup
Roast peanuts for a moment.
Melt butter on a frying pan or on a usual pan.
Add honey and syrup and stir it all using a spatula.
Boil for a second.
Add nuts and, still on a low-heat, stir them in.
Let all the nuts cover with caramel :)
Keep on a low-heat for about two minutes, stirring constantly.
Place on a plate for cooling.
Once it’s cooled, place it on the cheesecake.
You can glaze the cake with 50g of melted dark chocolate :)