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A delicious sugar-free cheesecake with a crunchy base and creamy salted peanut butter filling.
Step 1 of 8: Finely chop the cookies and mix them with the melted butter, milk, and peanut butter.
Step 2 of 8: Press the mixture into the base of a springform nonstick pan lined with baking paper, also forming the sides.
Step 3 of 8: Set aside 100 g of the total mixture, which you will need to cover the top.
Step 4 of 8: In a bowl, combine the ingredients for the filling and pour everything into the pan.
Step 5 of 8: Sprinkle over the remaining cookie mixture, along with the peeled peanuts.
Step 6 of 8: Bake at 190 degrees for 60 minutes in a preheated static oven.
If the surface darkens too much, cover with a sheet of aluminum foil.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, Peanuts, and Milk
Step 8 of 8: Let cool in the fridge, then cut and serve.
| Average values | Per serving244 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,919 kJ698 kcal | 1,198 kJ286 kcal |
| Fat | 47.9 g | 19.65 g |
| of which saturated fatty acids | 20.38 g | 8.36 g |
| Carbohydrates | 55.53 g | 22.78 g |
| of which sugars | 18.18 g | 7.46 g |
| Fibre | 3.58 g | 1.47 g |
| Protein | 21.96 g | 9.01 g |
| Salt | 0.59 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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