CHOCOLATE-PEANUT CHEESECAKE BARS #food #Recipe #chocolate #cheesecake #bars #fy #fyp #foryou #foryoupage #tiktokfood CHEESECAKE BATTER 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar (or vanilla extract)) 25 g cornstarch 2 eggs (medium) PEANUT-CARAMEL MIXTURE 50 g caramel 30 g peanuts (unsalted) COATING 300 g milk chocolate 20 ml sunflower oil 20 g peanuts (unsalted) Put the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Add the cornstarch and mix until smooth. Put away the mixer and switch to using a spatula. Crack the eggs one by one into the bowl and fold each egg gently into the cheesecake batter. Finely chop the peanuts and add them to the caramel in a bowl. Mix well. Transfer the cheesecake batter into a piping bag and do the same with the peanut-caramel mixture. Pipe a layer of 25 grams of cheesecake batter into the silicone mold, followed by 8 grams of the peanut-caramel mixture. Then, pipe another layer of 35 grams of cheesecake batter on top. Place the cheesecakes in a preheated oven at 115°C and bake for 22-25 minutes. Turn off the oven and cool slowly with the oven door closed to prevent the cheesecakes from cracking. I usually leave the cheesecakes in the oven for an additional hour, then I cover them and refrigerate them overnight. Melt the milk chocolate using a double boiler along with sunflower oil. Finely chop the peanuts and add them to the melted milk chocolate. Mix well. Dip each cheesecake completely into the melted peanut-milk chocolate. Place the peanut-chocolate cheesecakes on a sheet of parchment paper and let the chocolate set until firm. - @kookmutsjes