A tasty dessert that goes well with coffee, it contains American ingredients that will take you to a different state with each bite.
For the base:
2 cans of tea biscuits, ground
2 spoons of cinnamon
½ cup of butter
For the cheese filling:
¼ cup of peanut, roasted and coarsely ground
Can of Velor milk, sweetened and condensed
1 cup of cream cheese
½ cup of powdered sugar
8 tbsps of Goody peanut butter, coarse
2 spoons of gelatin powder dissolved into ¼ cup of warm water
For the top:
1 cup of sugar
1/2 cup of butter
1 pck Velor canned cream
1/4 cup of peanut, roasted and not crushed (or to taste)
1. For the base:Mix the ground biscuits well with the cinnamon and butter then spread the mixture in the base of a medium – size cheesecake tray; place the tray in the oven for 10 minutes.
2. For the cheese layer:In a saucepan over low heat, mix the peanut butter with the condensed milk until the mixture is incorporated, remove from the heat to cool.
3. In another bowl, mix the cream cheese well with the sugar until it melts, add the peanuts and condensed milk mixture then combine them until the mixture is homogenous.Add the gelatin and the roasted peanut grains, mix them together.Add the previous cheese mixture to the base, spread them evenly then refrigerate it to cool for 3 – 4 hours.
4. For the top:Put the sugar in a saucepan over low heat, stir then add the butter until it melts completely, remove the saucepan from the heat then add the cream package and stir rapidly.Finally, add the roasted peanut grains, stir then leave it to cool at room temperature when the cheesecake is in the fridge.Remove the cheesecake from the fridge then place it in a serving sheet, pour the sugar mixture (caramel) over it, serve.
When you add the cream to the sugar, you should be careful as the sugar may spatter and God forbids it may cause burns.