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Cheesecake with Chocolate Glaze and Peanuts

A heavenly dessert that combines creamy cheesecake with a decadent chocolate glaze and crunchy peanuts. Perfect for special occasions or satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs 4 large eggs Separate the whites from the yolks.
  • 120 grams 120 grams of sugar ½ cup sugar
  • 1 packet 1 packet vanilla powder or 1 packet vanilla extract
  • 500 grams 500 grams cream cheese or cottage cheese, at room temperature 18 oz cream cheese or cottage cheese, at room temperature
  • 100 grams 100 grams of butter, at room temperature ½ cup butter, at room temperature
  • 150 milliliters 150 milliliters of fresh milk ½ cup fresh milk
  • 40 grams 40 grams cornstarch ⅓ cup cornstarch
  • 100 grams 100 grams of cocoa biscuits 3.5 oz cocoa biscuits
For the Glaze
  • 100 grams 100 grams of milk or dark chocolate 3.5 oz milk or dark chocolate
  • 20 milliliters 20 milliliters of vegetable oil 1 ½ teaspoons vegetable oil
  • 100 grams 100 grams of roasted peanuts 3.5 oz roasted peanuts

Method
 

Preparation
  1. Break the eggs, separating the whites from the yolks. Beat the yolks with a pinch of salt until they form a thick, light foam.
  2. In a separate bowl, beat the egg yolks with the sugar and vanilla until creamy. Add the soft butter and beat until smooth.
  3. Mix in the cottage cheese with a mixer on low speed. Pour in the fresh milk and add the cornstarch, beating until combined.
  4. Fold in the beaten egg whites in two batches, ensuring a light texture.
  5. Line a baking pan with baking paper, spread the cocoa biscuits on the bottom, and pour the filling on top.
Baking
  1. Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about an hour.
  2. Leave it in the open oven for another half hour to cool gradually.
For the Glaze
  1. Melt the chocolate with the oil in a heatproof bowl over simmering water or in the microwave.
  2. Mix in the roasted peanuts and then spread the mixture over the cooled cheesecake.
Serving
  1. Refrigerate for a few hours, then remove from the mold, cut, and serve.

Notes

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Cheesecake freezes well; place it in an airtight container or wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.