A classic cheesecake combined with aromatic spiced gingerbread with a hint of chocolate, sweet toffee, and crunchy peanuts always tastes amazing and quickly disappears from the table during gatherings with loved ones over a cup of coffee.
Ingredients
Cheese Filling
- Eggs – 6 pieces
- Cream cheese, ground – 1 kilogram
- Sugar – 220 grams
- Vanilla sugar – 3 teaspoons
- Vanilla pudding mix – 80 grams
- Vegetable oil – 0.75 cup
- Powdered milk – 200 grams
- Milk – 375 milliliters
- Fine sea salt – a pinch
Additionally
- Gingerbread cookies – 400 grams
- Toffee – 230 grams
- Unsalted peanuts – 150 grams
Preparation
- Cheese Filling: Separate egg whites from yolks. Beat the egg whites until stiff with a pinch of salt, then gradually add sugar and beat again until the egg whites form stiff and shiny peaks. Mix ground cream cheese, egg yolks, vanilla sugar, and pudding until smooth. Then add oil, powdered milk, and mix again with a mixer. After that, add beaten egg whites, pour in milk, and gently mix everything together with a spatula.
- Line the bottom of a 26 cm diameter springform pan with gingerbread cookies and pour in the prepared cheese mixture. Place the cheesecake in an oven preheated to 180 degrees Celsius and bake for about 60-70 minutes. After this time, leave it in the oven with the door ajar until completely cooled.
- Roast the peanuts in a dry pan.
- Pour toffee over the cooled cheesecake and sprinkle with peanuts.
