English version at the end of this post
Zutaten:
- 150g Haferkekse
- 80g Butter
- 5 Blatt weiße Gelatine
- 300g Doppelrahmfrischkäse
- 200g fettreduzierter Frischkäse
- 300g Magerquark
- 60g brauner Zucker
- 3 EL Milch
- 150g Erdnussbutter mit Stückchen
Für das Topping:
- 50g geröstete, gesalzene Erdnüsse, gehackt
- 100g Erdnussbutter mit Stückchen
Eine Springform (26cm ∅) mit Backpapier auskleiden. Die Kekse in einen Gefrierbeutel füllen und mit einem schweren Gegenstand klein stampfen. Die Butter zerlassen und zusammen mit den Brösel in eine Schüssel füllen und gut verrühren. Den Bröselteig auf den Boden der Springform fest andrücken und die Form für eine halbe Stunde in den Kühlschrank stellen.
Gelatine in kaltem Wasser einweichen und den Frischkäse mit dem Zucker verrühren. Den Magerquark nach und nach unter die Frischkäsemasse ziehen. Milch in einem Topf erhitzen und vom Herd nehmen. Die Gelatine ausdrücken und in der Milch auflösen. 4EL der Frischkäsemasse unterrühren dann alles unter die restliche Frischkäsemasse heben.
Erdnussbutter in einem Topf bei geringer Hitze unter Rühren leicht schmelzen. Die Hälfte der Frischkäsemasse unterheben und in die Springform geben. Die restliche Frischkäsemasse nun auch in die Springfrom füllen und glattstreichen. Mindestens 3 Stunden kaltstellen.
Die restliche Erdnusscreme auch wieder in einem Topf unter Rühren leicht erhitzen, bis sie so flüssig geworden ist dass man sie gut auf dem Kuchen verteilen kann. Den Kuchen aus dem Kühlschrank nehmen, die Erdnusscreme darauf verteilen und die gehackten Erdnüsse drüberstreuen. Nochmals für 1 Stunde in den Kühlschrank stellen.
Guten Appetit:-)
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[Advertisement – without assigment] Cheesecakes are my favorite. So every post starts from me which includes cheesecake 🙂 slowly you readers know that I have a slight weakness for cheesecakes. I could eat cheesecake for breakfast, really I would have no problem with that! But I don’t do it! Because I too am influenced by all the TV doctors and nutrition experts who always talk about a healthy breakfast. I eat it too, healthy! Then let’s have it for lunch, or rather INSTEAD of lunch, a piece of cheesecake would fit in perfectly. And you don’t increase your daily calorie count because you have left out another meal. Now that would be my option 🙂 This peanut-butter cheesecake is worth it to commit a sin and not eat healthy. One can eat also a small piece, it is just as tasty. So that it does not become so rich I have already exchanged a part of the double cream cheese by lean cream cheese and reduced sugar. By the way, this is how I make it for breakfast, because if my sweet tooth itches I bake a sugar and fat reduced pound cake and eat it for breakfast. As an alibi there are always a lot of ground nuts in the cake, because nuts are healthy 🙂 Peanut is also a nut and the bottom of this cheesecake consists of oat cookies – super healthy! You can talk yourself into anything, the main thing is that you can eat cake 🙂
Ingredients:
150g oatmeal cookies
80g butter
5 sheets of white gelatine
300g double cream cheese
200g fat-reduced cream cheese
300g low-fat quark
60g brown sugar
3 tbsp milk
150g chunky peanut butter
For the topping:
50g roasted, salted peanuts, chopped
100g chunky peanut butter
Line a springform pan (26cm ∅) with baking paper. Put the cookies in a freezer bag and stamp with a heavy object. Melt the butter and put it together with the crumbs in a bowl and stir well. Firmly press the crumbly dough onto the bottom of the springform pan and put it in the refrigerator for half an hour.
Soak the gelatine in cold water and mix the cream cheese with the sugar. Gradually pull the low-fat curd under the cream cheese. Heat milk in a saucepan and remove from heat. Press out the gelatine and dissolve in the milk. Stir in 4 tbsp of the cream cheese then mix everything with the remaining cream cheese.
Melt peanut butter in a saucepan over low heat while stirring gently. Pour in half of the cream cheese mixture and place in the springform pan. Now fill the remaining cream cheese mass in the springfrom pan and smoothen the surface. Let it cool for at least 3 hours.
Heat the rest of the peanut butter gently in a pan until it has become so fluid that you can spread it well on the cake. Remove the cake from the fridge, spread the peanut cream on it and sprinkle with the chopped peanuts. Put in the fridge again for 1 hour.
Good Appetite:-)
Der sieht einfach sehr lecker aus.
Wow that looks yummy! I love cheesecake! I have a recipe for cheesecake that you CAN eat for breakfast that is healthy for you. I can have two pieces for breakfast and it’s lovely. I’ve bookmarked for reference. Adrienne from Gluten Free Preppers and a member of the Blogger’s Pit Stop Crew
Oh, how yummy! Thanks for sharing at Vintage Charm!
Hmmm, Rezept gespeichert
Lieben Gruß
Andrea
Looks and sounds so good! Thanks for sharing at #HomeMattersParty
looks amazing, and love the photos! thanks so much for sharing on craft schooling Sunday!