@foodmaster003: Ingredients Cookie Crust 2 cups (250 g) cookies, finely crushed ⅓ cup (30 g) unsweetened cocoa powder 1 egg ¼ cup (60 g) softened butter Mix until well combined. Press the mixture evenly into the bottom and sides of a 7-inch (18 cm) springform pan. Refrigerate while preparing the filling. Cheesecake Filling 18 oz (500 g) cream cheese 1 egg + 1 egg yolk ½ cup (100 g) sugar 2½ tsp (10 g) vanilla sugar (or vanilla extract to taste) ½ cup + 1 tbsp (125 ml) heavy cream (33–36% fat) Mix until smooth. Bake in a preheated oven at 230°F (110°C) for 80–90 minutes Turn off the oven, open the oven door slightly, and let the cheesecake cool completely inside the oven. Chocolate Ganache * 100 g dark chocolate * ⅓ cup + 1 tbsp hot heavy cream (33–36% fat) * 2 tsp rum Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth, then mix in the rum. Spread the ganache evenly over the cheesecake and refrigerate overnight. Salted Caramel * 225 g sugar * 100 g butter * 160 g hot heavy cream (33–36% fat) * ½ tsp salt (or to taste) * 1 cup (150 g) roasted salted peanuts Melt the sugar over medium heat, stirring constantly, until it turns a deep amber color. Add the butter and stir until fully combined. Gradually pour in the hot cream in small portions (the mixture will bubble vigorously). Stir until smooth, add the salt, and simmer for a few minutes. Let the caramel cool completely, then top the cheesecake with the caramel and sprinkle with the roasted salted peanuts. #rezepteideen #rezepte #desserts #cooking #recipes

foodmaster00

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Monday 27 July 2026 20:56:10 GMT