If cheesecake and peanut butter sweets is exactly what you love, or if you like wonderful little candy on a stick, then make this peanut butter cheesecake dessert in шоколадной глазури. 
Time: 4 час. 30 min. Difficulty: medium Quantity: 36 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cheesecake
- 680 gr. room temperature cream cheese such as Philadelphia
- 1.5 tbsp. brown sugar
- 1/2 tbsp. whipping cream (33-35%)
- 2 yolk from eggs of category CO
- 1 tbsp. l vanilla extract
- 1 and 3/4 Art. homogeneous peanut butter
- Wooden Candy / Ice Cream Sticks
Chocolate glaze
- 340 gr chocolate chips
- 5 tbsp. l vegetable confectionery fat (margarine)
Recipes with similar ingredients: Philadelphia cheese, chocolate chips. (granules), peanut butter, vanilla extract, brown sugar, cheesecake, shortbread dough, eggs, cream, nuts, caramel
Recipe preparation:
- Cook the cheesecake: Place the wire rack in the middle. oven and preheat to 160 ° C. Cover the baking dish 20×20 see foil so that on the long side it extends beyond the edges forms. Sprinkle the foil over the cooking spray. sugar so that there are no lumps left. In the bowl of the stationary mixer, set the nozzle for shortcrust pastry, beat at medium speed cream cheese with sugar until smooth. Add cream and whisk slowly. Then add the egg yolks and vanilla extract and mix well with a mixer. Gently add peanut butter. Try not to beat the mixture for too long, otherwise it will get into it. too much air and cheesecake during baking cracked.
- Pour the dough into the prepared form and evenly distribute. Bake for 15 minutes. Open the oven to release part of the heat, then reduce the temperature to 90 ° C. Keep going bake a cheesecake until the edges are denser and the center stays soft for about 45 minutes Turn off the oven and leave in her cheesecake for another 45 min. Cover and refrigerate not less than 8 hours or at night. Pulling the edges of the foil, pull out cheesecake out of shape. Put it on a cutting board. Chop 4 cm cubes. In each piece, stick half a stick for ice cream and put the blanks in the freezer for an hour.
- Meanwhile, prepare the chocolate icing: in medium-sized heat-resistant bowl put confectionery fat and chocolate granules. Pour about 2.5 cm of water into the pan., boil and reduce heat. If the boiling is very weak, set a bowl of chocolate on top so that it does not touch the water. Stir the chocolate periodically until it melts and the mixture will become homogeneous. Remove the bowl from the heat and give the contents a little cool off. (Or melt the chocolate in the microwave: put chocolate in a medium sized bowl suitable for microwave ovens. Melt the contents at 50% power until soft, approximately a minute. Stir and continue to heat until chocolate is full not melted, about another minute.)
- Dip slices of cheesecake in a chocolate mixture and then put it on parchment paper for about 5 minutes. Serve cold (directly from the refrigerator) or freeze and keep up to 2 weeks. Frozen sweets – wonderful summer treat, but you can leave them for 10 minutes before serving. at room temperature to make sweets softer. sprinkles: To make the sweets even more beautiful, roll them in chopped nuts or caramel. For this, after you dipped sweets in chocolate icing, let its excess drain into bowl for 15 sec., and then roll the candies in the sprinkle.
