Recipes Lifestyle

Cheesecake with Oreos, caramel and peanuts

Cheesecake with Oreos, caramel and peanuts is the ultimate cheesecake! It’s crispy, chewy, crunchy, sweet and delicious. The cheesecake consists of an Oreo biscuit base, caramel with salted peanuts, chocolate ganache and cream cheese filling with vanilla. I’ve got a few cheesecake recipes and some of the most popular are Daim cheesecake, Ferrero Rocher cheesecake and Oreo cheesecake with chocolate mousse. Enjoy!

Cheesecake med Oreo, karamel og peanuts

Cheesecake for 10-12 persons
Preperation 3 t. / Cooking 1 t. / Total 4 t.
Ingredients

Oreo biscuit base

3 packets oreos

150 g butter, melted

Caramel with peanuts

200 g sugar

60 g water

200 ml cream

90 g butter

100 g peanuts

Chocolate ganache

150 g dark chocolate

150 ml cream

Cream cheese filling

400 g Philadelphia, cold

60 g confectioner’s sugar

1 tsp. vanilla paste

400 ml cream

Extras

Crushed Oreos

Peanuts

 

Approach

Oreo biscuit base

Pulse the biscuits in a food processor so they’re finely crushed. Melt the butter and mix well with the biscuits to form an even mixture. Pour the biscuit mixture into a springform cake tin lined with baking paper on the bottom (mine is 23 cm in diameter). Press the mixture firmly into the bottom and up the sides and place the tin in the refrigerator.

Caramel with peanuts

Boil the sugar and water in a thick-bottomed pot without stirring it. Boil it until it browns. Stir in the cream and add the butter. Let it boil for a few minutes until it becomes a thick caramel. Add the peanuts and allow the caramel to cool slightly before pouring it onto the Oreo biscuit base. Refrigerate the cake again.

Chocolate ganache

Heat the cream to just below boiling point and pour it over the chocolate (in a heatproof bowl) and set it aside for a little while. Using a spatula, stir in the center of the bowl until the mixture combines and becomes glossy. Pour the ganache onto the caramel and put the tin back in the refridgerator.

Cream cheese filling

Whisk together the cream cheese, confectioner’s sugar and vanilla. Whisk the cream into a light foam and fold it into the cream cheese mixture. Spread the cream filling over the base in an even layer and refrigerate it for at least 3 hours.

Release the cake from the tin and decorate the cake with Oreos and peanuts. Serve immediately. Enjoy!

 

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