Ingredient A (Biscuit Base)
95g
Biscuit Crush
38g
Unsalted Butter (Melted)
Ingredient B(Filling)
100g
CN LOYAL 1884 Low Sugar Smooth Peanut Paste
4 tbsp
Water
14g
Gelatin Powder
250g
Cream Cheese (Softened)
70g
Sugar
200g
Heavy Cream
Ingredient C(Topping)
100g
Chocolate (Melted)
1 1/2 tbsp
Peanut Chunks (Optional)
Method
Add melted butter into biscuit crush and use a fork to combine well. Pour crumbs into a 6” Springform pan and press firmly into the bottom and up the sides of your pan. Refrigerate or freeze for 10-20 minutes before filling.
Sprinkle the gelatine powder into water for 5 to 10 minutes until well dissolve. Microwave on high for about 25 to 40 seconds until melted completely. Set aside.
In the bowl of a stand mixer, add cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
Add the peanut paste beat for 2 to 3 minutes on medium speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Again use a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Fold in the whipped cream and following gelatin mixture into the cheesecake filling with a spatula until combined.
Pour mixture into the pan and cover tightly with plastic wrap or aluminium foil and refrigerate for at least 6-8 hours . Serve with desired toppings.